Roasted Brussel Sprouts With Potatoes, Olive Oil & Herbs

1 ½ pounds “washed” Brussel sprouts (stems removed and cut lengthwise)
1 pound red potatoes (washed, scrubbed, and quartered)
¾ cup extra virgin olive oil
1 tablespoon herbs de Provence
1 teaspoon “dried” rosemary
1 teaspoon “dried” oregano
1 teaspoon “dried” basil
¼ teaspoon sea salt
2 tablespoons fresh ground pepper

In a large bowl, mix or toss all the ingredients together. Then, place them in a suitable oven baking dish (15″ x 11″ suggested). The baking time is between 35 to 45 minutes.