Frozen brussels sprouts roast into crispy-edged nuggets in a hot oven, no thawing needed. This one bowl becomes dinner with a heap of grated cheese and some bread. They're the kind of vegetable side that tastes so good you forget you need anything else.

Serves 2. 30 minutes, 5 at the stove.

About 460 calories a serving, 17 g protein, 33 g carbohydrate, 32 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Spread 1 pound of frozen brussels sprouts on a sheet pan, drizzle with 3 tablespoons oil, mince 3 garlic cloves over them, scatter 1 teaspoon thyme, and season with salt and pepper. Toss until coated.
2. Roast for 25 minutes, shaking the pan halfway through, until the sprouts are brown and crisp at the edges.25 min
3. While they roast, grate 2 ounces parmesan cheese and slice bread. Divide the hot brussels sprouts between two bowls, top with cheese, and serve with bread for soaking up any oil.

Note Swap the thyme for dried oregano or rosemary. Leftovers keep three days cold and are good at room temperature with more cheese. Serve alongside a fried egg or canned fish to make it protein, or crumble a spoonful of crispy bacon over the top.