Pre-heat oven at 170˚C (338˚F).
Wash, pat dry, and cut kumara into chunks, place in a baking dish with garlic cloves.
Drizzle over ½ tablespoon olive oil, toss to coat, then add fresh thyme.
Bake for about 35 minutes or until soft and golden, set aside. Once cooled enough to handle, peel the skins off the garlic cloves.
To prepare the caramelised onion, heat 1 tablespoon olive oil in a pan, then add finely sliced red onion, add mustard seeds, cook over medium heat until soft and golden.
Add 2 teaspoons each pure maple syrup and balsamic vinegar, turn the heat down slightly and let cook for a further 10-15 minutes until caramelised.
Combine roasted kumara, caramelized onion and 1 heaped cup fresh rocket in a large serving bowl.