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Roasted Gingered Sweet Potatoes and Brussels Sprouts
Ingredients
  • 3 sweet potatoes, peeled, cut lengthwise into thick fries
  • 1 ½ Pound Brussels sprouts, trimmed, halved lengthwise
  • 1 red onion, cut into ½-inch slices, separated into rings
  • ¼ Cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 Teaspoons chopped fresh thyme or 1 teaspoon dried
  • 1 piece (about 1 ½-inches long) peeled ginger root, minced
  • ½ Teaspoon coarse salt
  • Freshly ground pepper
  • ¼ Cup crystallized ginger, crushed
  • ¼ Cup toasted pecan halves, chopped, see note
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