Caramelized brussels sprouts are tonight's whole dinner. The shelf offers exactly what you need, so lean into the simplicity and let the vegetables do the talking.

Serves 2. 35 minutes, 10 at the stove.

About 130 calories a serving, 8 g protein, 23 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Trim the stem end from 1 lb brussels sprouts, halve them lengthwise, and toss them in a bowl with 3 tablespoons olive oil, salt, and pepper.
2. Spread the brussels sprouts cut-side down on a sheet pan and roast for 20 minutes until the flat sides are deep brown and crisp.20 min
3. While they roast, mince 3 cloves garlic. When the brussels sprouts are caramelized, scatter the garlic over them, toss to coat, and roast for 5 more minutes until the garlic softens and smells fragrant.5 min
4. Taste and adjust the salt and pepper. Serve hot.

Note You can swap the roasting method for a skillet: cut the brussels sprouts the same way and sear them cut-side down in 2 tablespoons oil over medium-high heat until deep brown, about 10 minutes, then lower the heat, add minced garlic and 2 tablespoons water, cover, and cook for 5 minutes more. Leftovers keep three days in the fridge and warm through nicely in