Roasted Purple Sweet Potatoes and Brussel Sprouts

2 Medium sized Purple Sweet Potatoes

1 1/2 pounds Brussels sprouts (small sized sprouts)

2 small sweet onions

3 tablespoons good olive oil

1 Tbsp. Granulated Garlic

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 425 degrees F.

1. Wash/ rinse sprouts. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Scrub sweet potato and peel of skin. Cut sweet potato in to (medium)  bite-size pieces (not too small and not to big), about 1/2" thick and size of a half dollar. Cut off ends of onions. Cut onions in half and remove peels. Cut onions in to thin slices.
2. Mix Sprouts, sweet potatoes and onions in a bowl with the olive oil, salt and pepper. Line a sheet pan with foil and spray foil with pan spray. Pour the prepared vegetables  on the sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. 
3. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.