2 quarts (8 cups) Brussels sprouts, outer leaves and stems trimmed, cut in half lengthwise
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350°. Coat a rimmed sheet pan with nonstick cooking spray. Toss Brussels sprouts, olive oil, garlic, salt, and pepper together, then place on the sheet pan in an even layer and roast about 20 to 25 minutes, until the sprouts are browned and barely tender. Adjust seasoning, if needed.