SHEET PAN GARLIC ROASTED BRUSSELS SPROUTS

I never considered myself a Brussels sprouts fan, and I certainly never imagined I’d be sharing a recipe for them. But once I realized how simple they are to make on a sheet pan, I figured it was finally time to give them a fair chance.

You probably already know that Brussels sprouts are part of the cabbage family. What might surprise you is how nutrient‑dense they are. They’re packed with Vitamin C and loaded with Vitamin K, which plays an important role in blood clotting.

Growing up, Brussels sprouts never made an appearance at our dinner table. Not once. So it’s no wonder I didn’t develop any affection for them early on.

Then came the women in my yoga class. They would rave—endlessly—about Brussels sprouts. Every week they swapped stories and recipes about the amazing dishes they’d made the night before. Meanwhile, I sat there like an unimpressed eight‑year‑old muttering “Yuck” and “Gross” under my breath after each enthusiastic description.

Eventually, curiosity won.

Instructions

1. Preheat your oven to 375°F.
2. Trim the Brussels sprouts by cutting off the brown ends and removing any discolored outer leaves.
3. Place them in a large bowl.
4. Add the remaining ingredients and toss until the sprouts are evenly coated.
5. Spread them out in a single layer on a prepared sheet pan (I usually line mine with foil).
6. Bake for 45–50 minutes, stirring occasionally, until they’re nicely crisped.

That’s all there is to it.