1
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds.
Toss potatoes on a baking sheet with a drizzle of oil, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.