Ingredients:

  • 2 large Sweet Potatoes, cubed into 1/2 inch pieces
  • 1 lb Brussels Sprouts, halved
  • 3 large Carrots, sliced into diagonal coins
  • 1 Red Onion, cut into thick wedges
  • 1 cup Cauliflower florets
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cumin
  • 1/4 tsp Cayenne
  • 1/2 tsp Sea Salt
  • 1 tbsp Nutritional Yeast
  • 2 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, roughly chopped
  • 1/4 cup Toasted Walnuts

Instructions:

  1. Preheat oven to 400°F (200°C). Note: A hot oven is non negotiable for the Maillard reaction.
  2. Prep vegetables. Cube sweet potatoes, halve sprouts, and slice carrots until you have a colorful mountain of produce.
  3. Whisk spices. Combine paprika, garlic powder, onion powder, cumin, cayenne, and salt in a small bowl.
  4. Toss with oil. Place all veggies in a large bowl and drizzle with a over high heat oil (like avocado oil) until every piece is lightly glistening.
  5. Season thoroughly. Sprinkle the spice mix over the veggies and toss until the color is uniform and vibrant.
  6. Spread on trays. Arrange in a single layer on two baking sheets.
  7. Roast for 20 minutes. Slide them in and let the heat do its work.
  8. Flip and rotate. Stir the veggies and swap the top and bottom racks until the undersides are starting to brown.
  9. Finish roasting. Cook for another 15 minutes until the sweet potatoes are fork tender and the sprouts are charred.
  10. Final garnish. Remove from oven, sprinkle with nutritional yeast, lemon juice, parsley, and walnuts until the aroma is irresistible.