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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce.
Peel and dice sweet potatoes into ½-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread out across entire sheet.)
Roast on top rack for 5 minutes (you’ll add the Brussels sprouts then).