Maple Sprouts and Sweet Potato


3 tbspns Oil

500g Brussel Sprouts

1 Large Sweet Potato

2 Sprigs of Rosemary

1 Crushed Garlic Clove

1/2 tspn Salt (or more to taste)

1/2 tspn Pepper (or more to taste)

100g Walnut Halves

3 tbspns Maple Syrup

JuiceĀ 1/2 a Lemon


  1. Preheat oven to 200 celsius. Line two baking sheets with foil and lightly spray with a non-stick spray.

  2. Half your sprouts; peel and dice your sweet potato; crush garlic and chop rosemary.

  3. Grab a bowl and fill with sprout halves, diced sweet potato, garlic, salt, pepper, lemon juice and rosemary.

  4. Mix well.

  5. In a separate bowl combine walnut halves and maple syrup; stir until the walnuts are evenly coated.

  6. Place the vegetable mixture evenly over the foil-lined baking sheets; scatter walnuts evenly over the vegetables and bake for about 30 minutes (or until veggies are slightly crisp and tender); stir once or twice while baking to prevent the veggies and walnuts from burning.