Roasted Brussels Sprouts & Sweet Potatoes

Ingredients

• 1/2 tsp coarse kosher saltNutrition
• 3 tbsps Italian seasoningNutrition
• 1 1/2 tbsps amber agave nectarNutrition
• 1/4 tsp coarse ground black pepperNutrition
• 3 cups brussels sprouts, halvedNutrition
• 3 tbsps extra virgin olive oilNutrition
• 2 cups sweet potato, cubedNutrition

Directions

1. 1Preheat oven to 450° F (230° C).
2. 2Trim woody stem off sprouts and split in half. Scrub sweet potatoes and cut into chunks about the size of your brussels sprouts.
3. 3Rinse and thoroughly drain vegetables. Add all ingredients to a very large bowl and toss or stir to coat.
4. 4Pour vegetable mixture onto 15"x20" baking sheet (foil lined or sprayed with nonstick aerosol). Arrange into a single layer.
5. 5Roast vegetables until tender and caramelized, about 30 minutes. Give the vegetables a stir on the baking pan halfway through cooking.
6. 6Serve hot or room temperature.
7. 7Note: you can sub 'pure' maple syrup for agave.

Nutrition per serving

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