For the marinate:
- 200 g brussel sprouts, halved
- 20 cherry tomatoes
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1 tbsp dijon mustard
- 1 tsp chilli flakes
- 1/4 tsp balsamic vinegar
- 1/2 tsp dill
- 1/2 tsp salt
For the parmesan ‘cheese’:
- 1/4 cup raw cashew nuts
- 1 tbsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp garlic powder