Frozen brussels sprouts go golden and tender in a hot oven while shallots turn crisp and sweet. This shelf builds a side-dish main in thirty minutes, needing only butter and time.

Serves 2. 35 minutes, 8 at the stove.

About 180 calories a serving, 2 g protein, 4 g carbohydrate, 18 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Spread the frozen brussels sprouts on a sheet pan, pour 2 tablespoons of melted butter over them, and toss with 1/2 teaspoon salt and a pinch of pepper. Roast for twenty minutes, stirring once halfway through, until the outer leaves brown and edges char.20 min
2. While the sprouts roast, peel and slice 2 medium shallots thin. Warm 1 tablespoon butter in a skillet over medium-high heat and cook the shallots, stirring often, until they soften and turn golden at the edges, about eight minutes. Lower heat to medium and keep stirring until they crisp and deepen in colour, another four minutes.12 min
3. Toss the roasted sprouts with the shallot mixture, taste for salt and pepper, and serve from the pan.

Note Swap shallots for sliced onion if needed. Leftovers stay good in the fridge for two days and reheat well. Serve with a grain or bread to make this the centre of your plate.