Mise en Place

• Preheat oven to 425°F and line the baking tray with aluminum foil to make clean-up easier.
• Peel and dice the sweet potato into small cubes.
• Spay the foil covered baking tray with oil and spread the sweet potato evenly over the tray.

Prepare

• Drizzle with 1/2 tablespoon of olive oil. Roast for 20 minutes or until tender. Remove from the oven and set aside.
• Meanwhile, slice the brussels sprouts into 1/4 inch rounds and dice onion and celery into small pieces. Remove the thyme from its stem and chop.
• Heat 1 tablespoon olive oil in a sauté pan over high heat and add brussels sprouts. Stir occasionally until caramelized.
• Reduce the heat to medium low heat and add the onion. Cook slowly for 8 minutes and add the celery and continue cooking for another 6 minutes until onion is caramelized. As these ingredients cook, grate the apple.
• Increase heat to high and add sweet potatoes, grated apple and thyme. Season with salt and pepper and continue cooking for 3 to 4 minutes until heated thoroughly.

Serve

• Serve hot immediately and enjoy!