A small handful of brussels sprouts becomes a side dish and supper when you halve and sear them until golden. The caramelized leaves carry garlic and butter into every crevice. This uses what you have.

Serves 2. 30 minutes, 15 at the stove.

About 180 calories a serving, 0 g protein, 1 g carbohydrate, 20 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a skillet over medium-high heat until it shimmers. Add the halved brussels sprouts cut-side down and leave them alone for four to five minutes without stirring.5 min
2. When the cut side turns golden and caramelized, flip each sprout and cook the other side for three to four minutes until tender and browned.4 min
3. Add 1 tablespoon butter and 2 minced garlic cloves, toss to coat, and cook for one minute until fragrant. Season with salt and pepper to taste and transfer to a plate.1 min

Note Swap shallots for garlic if you prefer. Leftovers keep three days and are good at room temperature with a squeeze of lemon. Serve alongside rice, pasta, or roasted chicken to make this a complete meal.

Halved brussels sprouts go into a hot pan with bacon until they brown and caramelize. You get a whole dinner in one skillet, with the yolks still loose if you time it right, and no waste from that opened bag.

Serves 2. 35 minutes, 20 at the stove.

About 340 calories a serving, 22 g protein, 21 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Chop 6 slices of bacon into half-inch pieces and cook in a large skillet over medium-high heat until the fat renders and the pieces turn golden, about 8 minutes. While the bacon cooks, trim the stem ends from 1 pound of brussels sprouts, halve them, and toss them into the pan once the bacon is done.8 min
2. Stir the brussels sprouts to coat them in the bacon fat, then let them sit undisturbed for 4 minutes so they brown on one side. Toss and cook for another 5 minutes, stirring once or twice, until they are cut-side golden and the leaves are starting to crisp. Season with salt and pepper.9 min
3. Push the brussels sprouts and bacon to the edges of the pan and add 1 tablespoon of butter to the center. Crack 2 eggs into the pan and cook until the whites set but the yolks stay soft, about 3 minutes, tilting the pan occasionally to cook the whites on top.3 min

Note Swap diced ham for bacon if that is what you have. Leftovers keep for three days and reheat well in a skillet over medium heat. Serve with crusty bread to soak up the bacon fat and yolk, or with rice if you want something more filling.

Four or five halves of brussels sprouts become golden and caramelized in one pan while you boil water for pasta. This is your dinner tonight, built from what's in the crisper drawer.

Serves 2. 25 minutes, 8 at the stove.

About 690 calories a serving, 18 g protein, 83 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Put 3 tablespoons of oil in a large skillet over medium-high heat. While it heats, slice 3 garlic cloves thin. Halve 4 or 5 brussels sprouts if they are not halved already, then toss them with salt and pepper.
2. Set the brussels sprouts cut-side down in the hot oil and do not move them for 8 to 10 minutes while you bring a pot of salted water to boil and cook 6 ounces of pasta until it is just tender.10 min
3. Turn the brussels sprouts, then scatter 3 sliced garlic cloves around the pan and cook for 3 more minutes, stirring often, until the garlic is golden brown and fragrant.3 min
4. Drain the pasta and tip it into the pan with 2 tablespoons of butter, tossing to coat everything together. Taste and add salt and pepper as needed. Divide between two plates and serve at once.

Note Swap the pasta for rice if you prefer. Leftovers keep in a sealed container in the fridge for two days and are fine eaten cold or reheated in a skillet. Serve with a squeeze of lemon juice and grated cheese at the table.