Roasted Fall Vegetables Recipe - BettyCrocker.com

Ingredients

• 1 1/2 lb sweet potatoes, peeled, cut into 1/2-inch cubes
• 3 cups fresh Brussels sprouts (about 1 lb), trimmed, cut in half
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 cloves garlic, finely chopped
• 1 large red onion, cut into 10 wedges
• Cooking spray