Roasted potatoes and Brussel sprouts

We roast potatoes infrequently enough that I do not remember how to get them just right. This formula worked well enough tonight that it's worth jotting down:

- 2 lb small potatoes, cut into big-bite-sized pieces

- 1 lb brussel sprouts, trimmed and halved

- 2 Tbsp olive oil

- 5 cloves garlic, minced

- 1 twig of rosemary leaves, minced

- salt

In a 400ºF oven, everything was ready in under 30 minutes, actually less than what the original recipe states. (In stark contrast to all other recipes in the universe, in which oven times are always underestimated, usually by a lot.)