freshly ground salt and pepper
few sprigs of thyme
300g sweet potato
300g Spanish onion
Preheat oven to 220°C.
Wash all vegetables and slice onions into quarters and other vegetables into chunks.
Place the vegetables onto an oven tray in a single layer. Drizzle with olive oil and Capilano honey.
Season vegetables with pepper and salt and place sprigs of thyme on top.
Cook for 45-50 minutes making sure to turn vegetables occasionally to re-glaze.