Roasted veggies with agave syrup


· 2 tablespoon olive oil
· 1.5 tablespoon agave syrup
· ½ teaspoon black pepper
· 350 grams of Brussels sprouts, halved
· 250 grams carrots

1. Preheat oven to 425 degrees F. A higher temperature is needed to thoroughly roast firm veggies.
2. Chop carrots, sweet potatoes,
3. Mix the chopped veggies with oil, and seasonings in a large bowl.
4. Divide the veggies between two large baking sheets and spread everything in a single layer.
5. Roast the veggies in the oven for about 10-15 minutes.
6. Carefully take the pans out of the oven and drizzle the agave syrup all over the veggies.
7. Flip the veggies and bring into the oven for another 15 minutes. For a total cook time of 25-30 minutes.
8. The roasted veggies are done when they look golden brown and tender when pierced with a fork or knife.


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