Crispy Brussels Sprouts and Sweet Potatoes

Crispy Brussels sprouts and Sweet Potatoes
1 pound brussels sprouts

1 sweet potato (about 8 ounces)

2 cloves garlic, chopped

2 Tbsp. olive oil

½ tsp. salt

¼ tsp. crushed red pepper flakes

¼ tsp. black pepper

Heat the oven to 425 degrees.  Trim the ends from the Brussels sprouts and discard.  Peel the leaves apart and add them to a rimmed sheet pan.  Keep trimming the stems as you go - into smaller pieces.  Your goal is to have all the leaves separated and any remaining pieces cut in tiny pieces.  

Dice the sweet potato into small pieces - about ¼ inch squares.  Add them to the pan.  

Chop the garlic and add to the pan.  Drizzle all with olive oil and sprinkle with salt, red pepper flakes, and black pepper.  Toss to coat evenly and then spread into a single layer.  Roast until the Brussels sprouts are crisp and the sweet potato is tender - about 20-25 minutes.