Delicious Brussels sprouts (not an oxymoron)

Once again I tried making a Brussels sprout recipe and once again I loved the result. This time, on the advice of a couple coworkers, I roasted them, adding just a few other flavors. The dish wasn't very colorful, but it tasted wonderful. Really. Give them a try.

Brussels sprouts with potato and onion

Brussels sprouts
Red potatoes
Sweet onion
salt
pepper
garlic, chopped
olive oil
brown sugar

I didn't list amounts here because it really depends on how many people you're feeding and the size of your baking dish. I bought one large stalk of Brussels sprouts and it was plenty for four full meals. 
Rinse the sprouts and remove the outer layer of leaves, chop in half and toss with olive oil, garlic, salt and pepper. Add chopped red potatoes (cut these fairly small and microwave them for a minute or more so they bake faster). Add chopped onion and just a bit of brown sugar (a tablespoon or two). 
Toss everything together with olive oil, and spread in an oiled baking dish. Bake at 400 degrees for about 50 minutes, or until the sprouts and potatoes are soft (test with a fork), tossing the contents of the dish every 10-15 minutes to make sure everything bakes evenly. Enjoy!

(Recipe by H. Farrell)