Roasted Fall Vegetables

Ingredients

• 1 1/2 pounds (1/2-inch) cubed peeled sweet potato
• 3 cups trimmed Brussels sprouts, halved (about 1 pound)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves, minced
• 1 large red onion, peeled and cut into 10 wedges
• Cooking spray