2large sweet potatoes or yamscut into 1/2" cubes, about 5-6 cups worth
4tablespoonsolive oildivided
3teaspoonskosher saltdivided
1/2teaspoonfreshly ground black pepper
1teaspoondried basil
1/2teaspoondried thyme
1/2teaspoondried oregano
1poundfresh Brussels sproutssliced into halves or thirds, depending on size
Instructions
Preheat the oven to 400 degrees. Generously grease a large baking sheet with 1 tablespoon of oil. Place the potatoes on the oiled pan and drizzle generously with 2 tablespoons of oil. Sprinkle with 2 teaspoons salt, black pepper, dried basil, thyme, and oregano. Toss with your hands to coat thoroughly. Roast for about an hour, stirring the potatoes on the tray every 15-20 minutes.
Drizzle the Brussels sprouts with the last tablespoon of oil and sprinkle with the remaining teaspoon of salt. Add the Brussels sprouts to the potatoes in the oven after the potatoes have roasting for 40 minutes. Stir to combine and spread everything across the tray again. Roast for 10-15 minutes, until the potatoes begin to brown and the brussels are bright green and lightly crisped on the edges. Enjoy!
Notes
Any kind of potato will work great in this recipe. I used light yellow sweet potatoes, but the more recognizable orange (yams) will be delicious as well. White potatoes (in place of sweet) will cook 10-15 minutes faster.