Epicurean Diva | Roasted Brussel Sprouts With Potatoes, Olive Oil & Herbs

Ingredients

• 1 ½ pounds “washed” Brussel sprouts (stems removed and cut lengthwise)
• 1 pound red potatoes (washed, scrubbed, and quartered)
• ¾ cup extra virgin olive oil
• 1 tablespoon herbs de Provence
• 1 teaspoon “dried” rosemary
• 1 teaspoon “dried” oregano
• 1 teaspoon “dried” basil
• ¼ teaspoon sea salt
• 2 tablespoons fresh ground pepper