4 servings

Ingredients
- 700 g of Brussels sprouts cut in half.
- 1 medium sweet potato, peeled and diced.
- 1/2 cup of extra virgin olive oil.
- 1 cup walnuts, cut in half.
- 2 1/2 tablespoons of red wine vinegar.
- 1 tablespoon of fresh lemon juice.
- 2 garlic cloves finely chopped.
- 2 tablespoons of grated Parmesan cheese.
- Salt and pepper to taste.

Method
1. Preheat the oven to 200 ° C (400 ° F). Spread the diced sweet potato and halved Brussels sprouts on the baking sheet.
2. Drizzle everything with 1/4 cup of olive oil, add salt and pepper to taste.
3. Roast the brussels sprouts and sweet potatoes on the lower rack until tender and deep golden brown, approx. 20-25 minutes.
4. For the dressing: Mix 1/4 cup of olive oil, vinegar, garlic, salt, and pepper. Mix the vinaigrette with a fork.
5. Take the brussels sprouts and sweet potato out of the oven and pour them into a large salad bowl.
6. Add the walnuts and drizzle the vinaigrette on top and sprinkle with the Parmesan cheese.

Enjoy!