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
Juice 1/2 a Lemon
Preheat oven to 200 celsius. Line two baking sheets with foil and lightly spray with a non-stick spray.
Half your sprouts; peel and dice your sweet potato; crush garlic and chop rosemary.
Grab a bowl and fill with sprout halves, diced sweet potato, garlic, salt, pepper, lemon juice and rosemary.
In a separate bowl combine walnut halves and maple syrup; stir until the walnuts are evenly coated.
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.