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I almost can’t remember a time when I didn’t love Brussles sprouts, but it actually wasn’t so long ago. This leafy, weird-looking veggie always felt reminiscent of alien heads and I kept my distance (you know what I’m talking about, right?! The big ones totally look like alien heads!).

But I was WAY wrong on these, and they are now my favorite veggie. These 21 Day Fix Brussels Sprouts are roasted with garlic and honey, and are one of our go-to recipes (in fact, I made these for lunch yesterday and decided to take some pictures and finally share this recipe).

21 Day Fix Brussels Sprouts

Serves 4

Serving size: 1 cup

You can double or halve this recipe to your heart’s delight!

Preheat oven to 400 degrees.

Ingredients:

4 cups Brussels sprouts, washed and cut in half (also cut off the brown ends and pull of any leaves with yellow or browning)
4 teaspoons honey
4 teaspoons extra virgin olive oil
2 cloves garlic, minced
salt and pepper, to taste

Toss all the ingredients in a large bowl.

Spread evenly across a baking sheet with edges (so the oil doesn’t drip into the oven). Roast for 30-40 minutes, shaking the pan every 7 or 8 minutes so they’ll brown evenly. Keep an eye on them – it’s okay if they get crispy and brown (this is the best part, and the insides will be sweet and delicious).

Let cool for a few minutes and serve.

These reheat well, too – I always have any leftovers the next day (but. they do make the house smell and that smell has made my kids cry actual tears before, so there’s that…).