Ingredients

3 sweet potatoes, peeled, cut lengthwise into thick fries

1.5 lbs brussel sprouts, trimmed, halved lengthwise

1 red onion, cut into 1/2 inch slices, separated into rings

1/4 c. extra-virgin olive oil

3 cloves garlic, minced

2 t. chopped fresh thyme or 1 t. dried

1 piece (about 1.5 in. long) peeled garlic ginger root, minced

1/2 t. coarse salt

freshly ground pepper

1/4 c. crystallized ginger, crushed

1/4 c. toasted pecan halves, chopped

Preparation

  1. Heat oven to 425; place sweet potatoes, brussel sprouts and onion in a 13 x 9 inch baking pan; drizzle with the olive oil. Add garlic, thyme, minced ginger root, salt and pepper to taste; toss to coat.

  2. Roast, stirring occassionally, until vegetables are tender and beginning to brown, 35-40 minutes. Transfer to a serving bowl; sprinkle with crystallized ginger and pecans.