Baby brussels sprouts caramelize fast in a hot pan, turning nutty and sweet while the garlic goes golden. This shelf has just one item, so we build the whole dinner around it with pantry staples, a weeknight meal that needs nothing else.

Serves 2. 25 minutes, 10 at the stove.

About 110 calories a serving, 2 g protein, 8 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. While it warms, trim the stem ends from your brussels sprouts and halve any that are larger than bite-sized.
2. When the oil shimmers, add the brussels sprouts cut side down and let them sit without stirring for 3 to 4 minutes until the flat sides turn golden brown and caramelized.4 min
3. Stir the sprouts, add 1 tablespoon butter and 4 cloves garlic minced fine, and cook another 3 to 4 minutes, shaking the pan often, until the garlic turns light gold and the sprouts are tender and browned all over.4 min
4. Taste, season with salt and pepper, and serve warm from the pan.

Note Swap the butter for more oil if you prefer. Leftovers keep in the fridge for three days and are good cold the next day or reheated in a pan. Serve with rice, pasta, or crusty bread to soak up the pan juices, or add them to a grain bowl at lunch.