This Sweet Potato, Kale and Brussels Sprouts Winter Bowl is the perfect cure to the seasonal blues. Packed with delicious veggies and ever so slightly sweetened with maple candied walnuts and cranberries!
Preheat oven to 350 F wash and trim ends of Brussels sprouts. Slice each Brussels sprout in half. Place on a sheet pan. Add peeled and diced sweet potatoes. Drizzle with oil, dash with salt and pepper and toss to coat. Roast in oven for 30-35 minutes or until slightly browned, tossing about every 10 minutes.