Ingredients

2 medium sweet potatoes, cut into small cubes
1 cup brussel sprouts, washed and cut in half
2 small red onion, cut into quarters
3 tbsp macadamia oil (or olive oil)
4 cloves of garlic (skin on)
2 tsp fresh thyme, chopped
1 tsp apple cider vinegar
1 tbsp tamari
1 tsp Himalayan salt or sea salt

Method

Preheat oven to 180 degrees.

Line a baking tray with baking paper.

Lay out cut sweet potato, brussels sprouts and onions onto tray.

Combine the oil, apple cider vinegar, salt, tamari and thyme.

Pour over vegetables and lightly toss through.

Place garlic cloves throughout the tray and bake in oven for 45 minutes or until they are soft and cooked through.

After done, remove the garlic. After the garlic has cooled down squeeze the roasted garlic flesh onto the vegetables.

You may want to chop the onions even more.

Give the vegetable dish one more toss before enjoying as a side dish.

Serves: 4 as side dish