FROM MY JEWISH LIVING
Sweet Potatoes and Carrots with Apple Cider and Thyme
2 medium sweet potatoes, peeled and cubed
3 medium-large carrots, peeled and cut into 1-inch rounds
1 small red onion, cut into 1-inch pieces
3 whole garlic cloves
1/4 cup apple cider
2 Tbsp olive oil
2 Tbsp chopped fresh thyme
salt and pepper to taste
Preheat oven to 400 degrees.
Place your cut sweet potatoes, carrots, red onion and garlic cloves on a baking sheet and spread them in a single layer.
In a small bowl, whisk together apple cider, olive oil, thyme, salt and pepper. Drizzle mixture all over vegetables and toss to coat evenly.
Roast for 35-45 minutes, until vegetables are caramelized to your liking. Serve immediately.