Roasted Sweet Potatoes and Brussels Sprouts

Ingredients

• 1 pound Sweet Potatoes, Peeled, Chopped Into Bite Size Pieces
• 1 whole Medium Onion, Peeled, Chopped In Bite Size Pieces
• 1 pound Brussels Sprouts, Ends Trimmed Off, Cut In Half
• 3 Tablespoons Olive Oil
• ¼ teaspoons Parsley
• ¼ teaspoons Oregano

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

2. Put the sweet potatoes and onion on the baking sheet, drizzle with half of the olive oil, and toss to coat.

3. Spread the sweet potatoes and onion in a single layer and roast for 15 minutes.

4. While they roast, toss the Brussels sprouts halves with the remaining olive oil, the parsley, and the oregano in a bowl.

5. Remove the baking sheet from the oven, add the Brussels sprouts to the pan, and spread everything out in an even layer.

6. Return the pan to the oven and roast for 15 minutes more, until the sweet potatoes are tender and the sprouts are browned at the edges.

7. Taste a piece of sweet potato to check that it is fully tender, then serve hot straight from the pan.