Sheet Pan Roasted Veggies

Deselect All

5 tablespoons extra-virgin olive oil

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/2 teaspoon smoked paprika 

Kosher salt and freshly ground black pepper 

1 pound fingerling potatoes, sliced in half lengthwise

3 cups Brussels sprouts, trimmed 

2 shallots, peeled, root-end slightly trimmed and quartered so the wedges hold together 

1 medium sweet potato, cut into 1 1/2-inch chunks