Roasted Brussels sprouts with garlic and lemon
These seasoned brussels sprouts come nearly done, so all you need is high heat and a pan to crisp them. The garlic and lemon pull the sprouts from side dish to main, especially over grain to stretch them into a meal.
About 610 calories a serving, 11 g protein, 107 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 1 package seasoned brussels sprouts with sea salt & cracked pepper
Staples
- 2 tablespoons oil
- 3 cloves garlic
- 1 cup rice
- Start 1 cup rice in salted water according to the package. While it comes to a boil, mince 3 cloves garlic.
- Heat 2 tablespoons oil in a wide skillet over medium-high until it shimmers. Add the entire package of brussels sprouts and cook undisturbed for 4 minutes until the cut sides brown.
- Stir the sprouts, add the minced garlic, and cook for 2 minutes until fragrant. Squeeze the juice of 1 lemon over everything and toss once. The sprouts are done when the edges are deep brown and a fork pierces them easily.
Note Swap lemon for any vinegar. Leftovers keep four days refrigerated and work cold in salads or reheated. Serve over the rice or alongside any grain to make the sprouts stretch for two people.
On the label
BRUSSELS SPROUTS, EXTRA VIRGIN OLIVE OIL, SEA SALT, RICE FLOUR, BLACK PEPPER, NATURAL FLAVOR.
Green Giant, frozen vegetables, serving 85 GRM, package 9 OZ/255 g. Ingredients as printed on the label.
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Cooks as brussels sprouts, salt. Half of it left? Use up the brussels sprouts.