Preheat your oven to 400 degrees F.

Trim the Brussels sprouts by cutting off the brown end and removing yellow leaves. Cut large ones in half. Add to a large bowl.

Peel the sweet potato and chop into 1-2 inch pieces. Add to the large bowl.

Smash 2 cloves of garlic and add it to the bowl.

Pour 1/3 cup olive oil over the vegetables.

Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.

Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand.

Pour the veggies onto the pan.

Roast at 400 for about 40-45 minutes until browned and fork-tender.

Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme and serve hot.