Wash and dice 3 lbs of red-skinned potatoes into 1/2 inch chunks and place them on a sheet pan. Drizzle them with 3 tablespoons of olive oil and a sprinkle of salt and pepper.
Place the potatoes in a 375° F (190° C) oven for 10 minutes while you cut the Brussel sprouts.
While the potatoes begin roasting wash the Brussel sprouts and cut a small amount of the base off (but not too much so the leaves hold together) then slice each Brussel sprout in half and place in a bowl until they are all cut.
After the potatoes have roasting for 10 minutes, take them out of the oven, add the Brussel sprouts and 2 more tablespoons of oil, then flip and mix the potatoes and spouts well coating them in the oil.
Place them back in the oven for 30 more minutes taking them out to flip them about every 10 minutes. Salt and pepper to taste.
Serve as is or with vegan ranch dressing, vegan bacon bits, and fresh parsley.
Notes
Be sure to flip the veggies every 10 to 15 minutes to be sure they don't burn on one side.