ROAST SWEET POTATOES AND BRUSSEL SPROUTS

Shop for the following ingredients. You may already have some of them on hand.

Place veggies in a 9x13" pan. Add olive oil, garlic, lemon juice & salt and pepper. Toss all ingredients together. Bake for 20 minutes at 400F.

Make sauce by combining olive oil, lemon juice, agave, vegan Parmesan and Dijon mustard.

Add sauce to veggies. Top with parsley, pecans and pomegranate seeds. Toss all ingredients together until well-incorporated.

Top with sprigs of fresh thyme and load onto plates. Serve with your favorite vegan main dish. For full recipe instructions, get the recipe below.