This Sheet Pan Brussels Sprouts recipe from The Recipe Critic caught my eye because… well, honestly? I have yet to cook Brussels sprouts. I can say that I have branched out from only ever using spinach in my salads and have used cabbage in its place. However, I don’t know about you, but I almost always grimace when I hear the words “Brussels Sprouts”. Why this is my automatic reaction, I don’t know. I just wanted to make them for myself and “reassess” my feelings toward these healthy cruciferous vegetables.

Now, while I am all for learning new things and crossing off dishes from your “Try to make at home” list, I choose these recipes carefully. For example, when I made lemon meringue pie, I knew that even if I didn’t successfully make the pie, I would still have a love for eating it. Nothing I could do would ruin the dish.

When it comes to making these brussels sprouts, I didn’t have an undying fondness for them beforehand. So, even if I didn’t enjoy the meal, at least I could say that I tried them again and it wouldn’t be a huge loss. I was hopeful that I would end up actually enjoying them, and I did. While this recipe is light and healthy, it is full of flavor. There’s no need for heavy bacon grease to coat the Brussels sprouts- they are delicious as they are. I can finally say that I can happily add Brussels Sprouts to my diet!

Sheet Pan Brussels Sprouts and Chicken

Ingredients

4 large Sweet Potatoes, peeled and cubed
2 lbs Baby Red Potatoes, halved or quartered
2 lbs Brussels Sprouts, halved
8 Boneless Chicken Breasts (Skinless or Skin-On both work)
2 Tbsps Fresh Thyme with stems removed
2 Tablespoons each of Fresh Oregano and Fresh Basil, minced
1/4 cup Olive Oil
12 Cloves Garlic, minced
Chopped fresh parsley for garnish, if desired