500g sweet potato/kumara (peeled and cut into bite size pieces)
1 1/2 tablespoons of oil
1 large red onion peeled and cut into about 10 wedges
2 medium garlic cloves (unpeeled)
80g green beans
1 tablespoon Sweet Balsamic Reduction
handful of slivered almonds/pinenuts
Preheat oven to 180c. Place sweet potato/kumara on lightly greased tray and drizzle with oil. Bake for 15 minutes.
Add onion and garlic to the tray and drizzle with oil and bake for a further 20 - 30 minutes until vegetables are tender and the onion has started to caramalise.
Cook beans in boiling water for about 3 minutes and then plunge them into cold water for 10 seconds to stop the cooking process. Drain and cut into pieces.
Squeeze the garlic from the skin and mash in a bowl with a fork and mix in the Sweet Balsamic Reduction.
Mix sweet potato/kumara and beans in a bowl and pour the garlic and Sweet Balsamic Reduction mixture over the top.
You can sprinkle some toasted pine nuts/slivered almonds over the top for decoration if desired.
Can be served hot or cold.