1. Drizzle large baking sheet with oil and preheat oven to 375.

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2. Dice 7-10 fingerling potatoes (or 1-2 baking potatoes), and 2-3 sweet potatoes and add to baking sheet. (Note: I judge how many potatoes to dice based on their size.  I want enough diced potatoes to cover most of pan.)

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3. Add 1-2 cups chopped broccoli pieces over potatoes (I chop mine pretty small so while they roast they get slightly crispy).

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4. Add 1 bag of frozen shelled edmame over broccoli and potatoes (and feel free to include any other veggies you love!)

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5. Roast veggies in oven for 30-40 minutes until potatoes are roasted and soft.

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6. While roasting, brown the chorizo over medium high heat until crumbled and cooked through.

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7. Once veggies are roasted, pull pan out of oven and sprinkle with garlic salt. Then drizzle veggies with BBQ sauce. Top with a generous amount of chorizo crumbles and shredded cheddar cheese.

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8. Place back in oven until cheese is melted and then it's ready to serve warm and enjoy!

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