These roasted brussels sprouts are so flavorful! Simple ingredients like fresh garlic and olive oil make this vegetable extra tasty.
Trim the ends off the brussels sprouts and remove any damaged leaves. Place in a bowl of water to soak for a few minutes.
Remove the sprouts and pat dry with paper towels. Slice each sprout into quarters.
Place the cut brussels sprouts, olive oil, minced garlic, salt, and pepper in a bowl and toss to coat.
Place the seasoned brussels sprouts on the cookie sheet and spread out in an even layer.
Bake at 400 degrees for 30-40 minutes. Stir every 15 minutes. The sprouts should be tender and the outer leaves should be brown and crispy.
Season with more salt and pepper if needed before serving.
You can store any leftover roasted sprouts in the refrigerator, but these are best eaten right after they come out of the oven.