Quartered brussels sprouts turn golden and nutty in a hot oven, then toss with garlic and oil for a simple side that's hearty enough to anchor dinner. This shelf gives you the main event, so pair it with rice or bread.

Serves 2. 35 minutes, 10 at the stove.

About 300 calories a serving, 8 g protein, 22 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Trim the stem ends from 1 lb brussels sprouts, halve them lengthwise, then cut each half into two pieces. Toss with 3 tablespoons oil, salt, and pepper on a sheet pan.
2. Spread the brussels sprouts cut side down in a single layer and roast until the flat sides are deep golden brown, about 20 minutes. While they cook, mince 3 cloves garlic.20 min
3. Scatter the garlic over the sprouts, toss, and return to the oven for 3 minutes until fragrant. Taste and adjust salt and pepper before serving.3 min

Note Swap fresh lemon juice or balsamic vinegar over the finished sprouts. Leftovers keep three days covered; reheat gently or eat cold. Serve alongside rice, pasta, or crusty bread to soak up the oil.