Step 1

Preheat your oven to 400°F.

Step 2

Mix the chopped sweet potatoes, chopped Brussel sprouts, olive oil, chopped fresh sage and rosemary, garlic powder, and salt (to taste) together in a large mixing bowl.  Mix thoroughly.

Step 3

Transfer the mixed vegetables to a large, rimmed, sheet pan.  Spread the vegetables out in a even layer.  You do not want them to overlap.

Step 4

Roast in a 400°F oven for 40 minutes, stirring once halfway through cooking time.

Step 5

Remove from the oven when the vegetables are brown, have crispy edges and are fork tender.  Transfer to a serving bowl and enjoy!