1 large sweet potato, cubed
1 fuji apple, diced
1/2 lb (2 cup) brussels sprouts, trimmed and halved
1/2 red onion, thinly sliced
1/4 cup pumpkin seeds
1/2 tsp salt
1 tsp dried rosemary
1 tsp dried thyme
2 tbsp olive or avocado oil
Black pepper to taste
Preheat oven to 425, prep ingredients while oven preheats
Add sweet potato, apple, brussels sprouts, and red onion to a lined baking sheet, drizzle with the olive oil, add the salt, pepper, rosemary, and thyme, toss with hands to coat.
For brighter flavor, use fresh thyme and rosemary instead of dried - swap 1 tbsp fresh for 1 tsp dried.
Roast for 25 minutes, sprinkle pumpkin seeds on top then continue roasting for another 15 minutes, until vegetables are tender and slightly browned.
While vegetables are roasting, prepare Kevin's Roasted Garlic Chicken according to package directions.
Serve roasted veggies and chicken side by side. Pour any remaining Roasted Garlic Sauce over chicken and serve!