1. Boil the potatoes and Brussels sprouts: First, wash them well. Place the potatoes in a medium-size pot. Cover with cold water. Place the Brussels sprouts in another medium-size pot and also cover them with water. Add a generous pinch of sea salt to each pot. More sea salt can be used with the potatoes if desired. Bring both pots to a boil over medium-high heat. Reduce the heat for both pots to medium-low. Cook the potatoes, lightly covered, for 20 minutes. Cook the Brussels sprouts for 7 to 10 minutes. The vegetables should be fork-tender.

2. Meanwhile, preheat the oven to 450 degrees Fahrenheit and line two baking sheets with parchment paper.

3. When the potatoes and Brussels sprouts have finished cooking, drain them and let them cool. Evenly distribute the potatoes over one of the prepared baking sheets. Spread the Brussels sprouts over the other prepared baking sheet. Use the bottom of a mug or a fork to smash the potatoes and Brussels sprouts. I like to make the potatoes about ½-inch thick but you can make them a little thinner if you want the potatoes really crispy. The Brussels sprouts should be smashed to about half their height.

4. Use a silicone brush to brush the potatoes and Brussels sprouts with 2 to 3 tablespoons of olive oil. Or you can just evenly drizzle it over the vegetables. Sprinkle with a combination of 1 teaspoon of the garlic powder, 1 teaspoon of the onion powder, and 1 teaspoon of the sea salt over the potatoes. Add some freshly ground black pepper.

5. Bake for 15 minutes. Remove from the oven and turn the potatoes and Brussels sprouts to roast on the other side. Drizzle with the remaining olive oil. Sprinkle them with the remaining sea salt, onion powder and garlic powder. Grind a little more fresh black pepper over the vegetables. Bake for another 15 minutes. Sprinkle with the fresh parsley and serve as is or with some BBQ sauce or your favorite dip.