Roasted Brussel Sprouts

1lb brussel sprouts
1lb sweet potatoes
3-4 fresh garlic cloves
2TB olive oil
1/2tsp sea salt
1/2tsp pepper
1TB dijon mustard
4TB maple syrup
1TB earth balance
2tsp. balsamic vinegar
1/3cup roasted almonds, walnuts or pecans

Preheat the oven to 400*F.  Line a baking sheet with parchment paper.  Silice the brussel sprouts in half  and poke them with a fork.  Cube the sweet potato.  In a bowl place the brussel sprouts, sweet potatoes and whole garlic cloves and toss with olive oil and salt and pepper.  Place on the baking sheet and roast for 20min. then turn the veggies and roast for another 10-15min. until the veggies start turning brown and tender.  Remove from oven and place the veggies in a heat safe bowl and mash the garlic with a fork and then toss.
For the dressing add the mustard, syrup, earth balance in a saucepan and cook on the stove on medium-low.  Remove off the stove once it has become a glaze and add the vinegar.  Add the glaze to the veggies and garnish with the roasted nuts.