Baby brussels sprouts turn tender and caramelized in a hot oven, their edges crisped alongside bacon and garlic. You've got them on the shelf and need almost nothing else to pull this off, making it a fast weeknight winner that doesn't demand much of you.

Serves 2. 35 minutes, 10 at the stove.

About 320 calories a serving, 14 g protein, 22 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Trim 1 lb baby brussels sprouts, halving any larger ones, and toss them in a baking pan with 2 tablespoons oil, a pinch of salt, and pepper. Spread them cut side down and roast for 20 minutes while you handle the bacon.20 min
2. Cut 4 slices bacon into 1-inch pieces and scatter them over the brussels sprouts. Mince 4 garlic cloves and scatter them too. Toss everything together and return to the oven.
3. Roast for another 10 to 12 minutes, until the brussels sprouts are golden on the cut side, the bacon is crisp, and garlic turns fragrant. Taste and adjust salt and pepper before serving.12 min

Note Swap the bacon for 2 tablespoons of grated Parmesan if you prefer it meatless. Leftovers keep two days in the fridge and reheat well in a 350°F [175°C] oven. Serve with rice or crusty bread to catch the oil, or add a fried egg on top to stretch it.