Preheat oven to 400 F (200 C). Combine oil, garlic, marjoram and parsley. Season according to taste.
Add sweet potatoes, Brussel sprouts and bok choy. Coat well. Bake in a non-stick pan for 1 hour until sweet potatoes are soft and browned. Serve hot as an accompaniment to roasted or barbecued meats and poultry. It is also great as a full meal for two with a chunky salad, a soup and lots of crusty bread.
Nancy and Tim Bass - Sunburst Tomato