This dish is a total no-brainer.

And I mean that in the best of sense.

Because “Honey-Mustard Sheet-Pan Chicken with Brussels Sprouts” is so easy to make. It’s one of those recipes that requires little exertion mentally or physically. It’s effortless enough to make on a weeknight. And it uses many ingredients that you probably routinely have on hand.

It’s from the new cookbook, “Two Peas & Their Pod Cookbook: Favorite Everyday Recipes from Our Family Kitchen” (Grand Central), of which I received a review copy.

It’s the debut cookbook from Salt Lake City’ Maria Lichty, who created the namesake Two Peas & Their Pod blog.

The book showcases 115 recipes that especially speak to young families like hers who are time-pressed to get food on the table for kids and spouses. These are dishes that are simple enough to make day in and day out, such as “Cinnamon Streusel French Toast,” “Sweet Potato Fries with Magic Green Tahini Sauce, ” “Asian Pork Lettuce Wraps,” and “Chocolate-Mint Whoopie Pies.” There’s even a chapter on easy entertaining with recipes to feed a crowd, including “Loaded Nachos Bar” and “Weekend Waffle Bar.”

Sheet-pan entrees are all the rage now in this time-pressed era because everything cooks in one baking pan, making prep and clean-up a breeze. I took that one step further: The recipe says to spray nonstick baking spray on a large baking sheet. Instead, I lined my baking tray with aluminum foil, then sprayed the foil with nonstick spray. That way, only the foil gets dirty, not the pan.

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