Baby brussels sprouts roast into tender, caramelized rounds in minutes on a hot sheet pan. They need nothing but oil, salt, and garlic to shine on a weeknight. Serve with bread to soak up the pan juices.

Serves 2. 30 minutes, 5 at the stove.

About 230 calories a serving, 2 g protein, 6 g carbohydrate, 23 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]. Toss the brussels sprouts with 3 tablespoons oil, salt, and pepper on a sheet pan, spreading them cut-side down in one layer.
2. Roast until the flat sides turn deep gold and the sprouts are tender, about 20 minutes, stirring once halfway through.20 min
3. While they finish, warm 1 tablespoon oil in a small pan over medium heat and cook 3 sliced garlic cloves, stirring, until they turn pale gold, about 2 minutes. Pour the garlic and oil over the hot roasted sprouts and toss.

Note Swap: roast with balsamic vinegar instead of garlic. Keeps in the refrigerator for three days; reheat gently. Serve with crusty bread, or double the batch and stir into grain bowls for lunch.