Ingredients:

  • 2 large sweet potatoes (500g), peeled and cubed into 1-inch pieces
  • 3 large carrots (250g), sliced into thick coins
  • 1 lb Brussels sprouts (450g), halved
  • 1 large red onion (150g), cut into thick wedges
  • 1 head of broccoli (300g), cut into large florets
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely minced
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup raw walnuts
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat your oven to 218°C (425°F).
  2. Peel the 500g of sweet potatoes and cut them into 1 inch cubes.
  3. Cut the 250g of carrots into thick coins, about half an inch thick. Place them in your large mixing bowl with the potatoes.
  4. Trim the ends off the 450g of Brussels sprouts and slice them in half vertically.
  5. Peel the 150g red onion and cut it into thick wedges.
  6. Cut the 300g head of broccoli into large florets.
  7. Drizzle the 3 tbsp of olive oil over the vegetables. Sprinkle in the rosemary, garlic powder, sea salt, and black pepper. Toss vigorously until every vegetable is glossy and coated.
  8. Spread the mixture onto a large baking sheet in a single layer. Roast for 20 minutes until the edges start to turn golden brown.
  9. Remove the pan and use a spatula to flip the vegetables.
  10. Scatter the 1/4 cup of raw walnuts over the pan. Return to the oven for another 15 minutes until the sweet potatoes are fork tender and the walnuts are fragrant.
  11. Drizzle the 1 tbsp of lemon juice over the hot vegetables right before serving.