Sheet Pan Roasted Veggies Recipe | Valerie Bertinelli | Food Network

Ingredients

• 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