When I’m cooking for a crowd I like to fill up a sheet pan with a potato option like sweet potatoes and a vegetable option like brussel sprouts and just roast them all in the oven together. This is an easy way to make a lot of food all at once. Cover the sheetpan with foil, fill up the pan with your vegetables, pop them in the oven and you are all set.
Your house will smell amazing and you can always add your meat dish on another rack in the oven. You can use white or sweet potatoes, some onions, and any vegetable that you think will hold up to some heat, like the brussel sprouts. These potatoes and vegetables will brown and get slightly crispy. Watch them closely after 45 minutes to cook them to the degree of doneness that your family enjoys them.
Ingredients
Instructions
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Preheat oven to 400*. Cover a sheet pan with aluminum foil. Peel and chop up sweet potatoes and slice up red onion. Spread out evenly on a sheet pan. Add brussel sprouts to pan and also spread out around potatoes and onions. Drizzle all vegetables with olive oil and maple syrup, then sprinkle with basil, salt and pepper. Bake in oven for one hour, use a pancake flipper to turn over all vegetables after 1/2 an hour.
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Check for doneness of sweet potatoes by piercing one with a fork, it should be soft. If potatoes are still hard, cook for additional 5-10 minutes. Brussel sprouts will be nicely browned and crispy. Serve warm and immediately.
