Here are the following ingredients:
Follow these cooking methods/directions: 1. Combine sweet potatoes, Brussels sprouts and 1 tbsp (15 mL) of the oil in a foil-lined shallow roasting pan. Season with salt and pepper to taste and toss to coat. Spread out in a single layer. 2. Roast in preheated 425°F oven for 1 hour, stirring twice. 3. Meanwhile, whisk together the remaining oil, and the vinegar, maple syrup and mustard in a small bowl. Drizzle over vegetables; toss to coat and spread in a single layer. Return to oven and roast for 10 to 15 minutes longer or until vegetables are tender and glazed.