Roasted brussels sprouts with garlic and butter
Trimmed brussels sprouts caramelize beautifully in a hot pan, turning nutty and sweet while staying tender inside. This shelf's one product becomes dinner with pantry staples and minimal fuss.
About 210 calories a serving, 2 g protein, 6 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 bag premium brussels sprouts trimmed & peeled
Staples
- 2 tablespoons oil
- 1 tablespoon butter
- to taste salt
- to taste pepper
- 3 cloves garlic
- Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add the brussels sprouts from the bag and spread them in a single layer, cut-side down. Let them sit without stirring for 4 to 5 minutes until the flat sides turn golden brown; this is the cue to proceed.
- Toss the sprouts with a wooden spoon, then continue cooking for another 4 to 5 minutes, stirring once halfway through, until they have light brown spots all over and feel tender when pierced with a knife.
- Mince 3 garlic cloves. Add 1 tablespoon butter and the garlic to the pan, tossing to coat everything. Cook for 1 minute until fragrant, then taste and season with salt and pepper.
Note Swap dried thyme or smoked paprika for garlic if you prefer. Leftovers keep covered in the fridge for two days; reheat gently in a skillet. Serve with roasted chicken, pasta, or grains to round out the meal.
On the label
BRUSSELS SPROUTS.
Green Giant, pre-packaged fruit & vegetables, serving 85 g, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as brussels sprouts. Half of it left? Use up the brussels sprouts.