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