Halved brussels sprouts go golden and crisp in a hot oven with little fuss. This shelf holds one ingredient, so we build around it with aromatics and seasoning to let the sprouts shine. A weeknight side that tastes like it took effort.

Serves 2. 25 minutes, 5 at the stove.

About 230 calories a serving, 2 g protein, 6 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 1 bag (about 12 oz) halved brussels sprouts, 3 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 3 cloves, minced garlic.

1. Heat your oven to 425°F [220°C]. Tip the brussels sprouts into a bowl, pour 3 tablespoons of oil over them, scatter 3 minced garlic cloves across, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss until every piece is coated.
2. Spread the sprouts cut-side down on a sheet pan in a single layer and set it in the oven. While they roast, there is nothing to do.20 min
3. When the cut sides are deep golden brown and the edges are charred, pull the pan from the oven. Taste one and adjust salt if needed, then divide between two plates and serve hot.

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Note Swap the garlic for 1/2 teaspoon of your favourite dried spice if you prefer. Leftovers keep three days in a covered container and are good cold the next day or warmed gently. Serve alongside roasted chicken, rice, or a grain of your choice.