• 2 medium sweet potatoes (or regular potatoes, cut into bite size pieces, no need to peel)
• 1 lb brussels sprouts (stem ends trimmed and cut in half, or quartered if large)
• 2 Tbsp olive oil
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

Add to a large bowl and toss to combine.

Spread onto a large greased baking sheet in a single layer.

Roast for 15 minutes, and then toss to stir.  Roast another 10-15 minutes until tender and browned.