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Heat oven to 425; place sweet potatoes, brussel sprouts and onion in a 13 x 9 inch baking pan; drizzle with the olive oil. Add garlic, thyme, minced ginger root, salt and pepper to taste; toss to coat. 2. Roast, stirring occassionally, until vegetables are tender and beginning to brown, 35-40 minutes. Transfer to a serving bowl; sprinkle with crystallized ginger and pecans.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy