Potato and Brussels Sprouts Parmesan Bake

1: Prep the Veggies: Slice the baby potatoes in half and keep the Brussels sprouts whole.

2: Make the Paste: In a bowl, combine olive oil, minced garlic, chili flakes, Italian herbs, paprika, garlic powder, and juice of the lemon with grated parmesan.

3: Mix: Thoroughly mix the paste together with the potatoes and Brussels sprouts until every piece is coated.

4: Bake: Spread the veggies out on a baking sheet lined with parchment paper, turning all potatoes on the flat sliced side for optimal crisp. Generously add salt and pepper to taste, and bake for 25-30 minutes at 375°F (190°C).