Sweet Potatoes and Brussels Sprouts

1 kg sweet potatoes, peeled and cut into cubes

1 kg Brussels sprouts, trimmed and halved

1/4 cup olive oil

1-1/2 tablespoons fresh sage, chopped

3 tablespoons garlic, sliced

1 tablespoon orange zest

Bring sweet potatoes and salted water up to a boil in a large pot.

Reduce heat to a simmer and cook until tender. Strain and lay

out to cool. In another large pot bring salted water to a boil.

Add sprouts and cook for 3 minutes Strain and lay out to cool.

Preheat the oven to 215 degrees C.

Toss the vegatables lightly to coat with oil and season with salt and

pepper and place in oven for 15 minutes After 15 minutes open oven

and add sage and garlic. Stir well and continue to roast for 5 minutes

more or until the garlic is light brown. Remove from oven and

sprinkle with orange zest.