Roasting Instructions

• Adjust the oven rack to the middle position and preheat your oven to 400°F (200°C). Line a large, heavy-duty rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. If using foil, lightly spray it with cooking oil to prevent sticking.
• Trim the dry ends off the Brussels sprouts. For smaller sprouts, simply halve them lengthwise; for very large sprouts, cut them into quarters to ensure they roast evenly alongside the sweet potatoes. Peel the sweet potatoes and cut them into uniform 1-inch cubes.
• In a very large bowl, combine the cut Brussels sprouts and the cubed sweet potatoes. Drizzle the olive oil over the vegetables. Add the kosher salt, black pepper, garlic powder, and dried thyme (if using).
• Using your hands or a large sturdy spoon, toss the mixture vigorously until every piece of vegetable is thoroughly coated in the olive oil and seasoning mixture.
• Spread the seasoned vegetables out onto the prepared baking sheet in a single layer. It is very important that the vegetables are not overcrowded; if necessary, use two separate baking sheets to ensure they roast instead of steam.
• Place the baking sheet into the preheated oven. Roast for 15 minutes. The edges of the sweet potatoes should just begin to look tender, and the bottoms of the Brussels sprouts should start to brown.
• After 15 minutes, remove the baking sheet from the oven. Using a spatula, thoroughly flip and toss the vegetables so that the other side of the pieces is exposed to the hot pan surface. Return the baking sheet to the oven.
• Continue roasting for another 15 to 20 minutes, or until the sweet potatoes are fork-tender and the Brussels sprouts are deeply golden brown and crispy at the edges. The total cooking time should be between 30 and 35 minutes.
• Remove the roasted vegetables from the oven. Taste and add an additional pinch of salt or pepper if desired. Serve immediately while they are hot.