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Preheat oven to 400°F. Cook rice pilaf mix according to package directions, except omit butter or oil.
Meanwhile, combine oil, garlic and thyme in a large bowl. Add sweet potato (or carrot), zucchini and onion; stir to coat. Spread vegetables in a single layer in a 15-by-10-inch baking pan. Roast, uncovered, for 15 to 20 minutes or until vegetables are light brown and tender, stirring occasionally. Stir roasted vegetables, nuts and vinegar into hot rice pilaf.