- 2 medium sweet potatoes, peeled and diced in 1” pieces
- 1 pound brussels sprouts, trimmed and cut in half
- 1 tbsp. olive oil
- 1/2 tbsp. maple syrup
- 1/2 tsp. thyme
- 1/2 tsp. salt
- 1/4 cup walnuts, toasted
- Preheat the oven to 450 F. Line a large baking sheet with parchment paper. In a large bowl, toss sweet potatoes and brussels sprouts in olive oil and maple syrup, salt and thyme. Roast for about 30 minutes or until browned, turning half way through.
- Toss cooked vegetables with walnuts. Add salt and pepper to taste. Drizzle with just a little more maple syrup before serving.