Roasted Gingered Sweet Potatoes And Brussel Sprouts

• 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

1. 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. 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.

sweet potatoes, brussel sprouts, red onion, extravirgin olive oil, garlic, thyme, garlic ginger root, salt, freshly ground pepper, crystallized ginger, pecan halves

Taken from www.epicurious.com/recipes/member/views/roasted-gingered-sweet-potatoes-and-brussel-sprouts-1251077 (may not work)