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Roasted Brussels Sprouts with Garlic and Oil

When a bag of halved brussels sprouts waits on the shelf, you have dinner in thirty minutes. These roast until their cut sides turn golden and the leaves crisp; garlic and oil are all they need.

Serves 2. 30 minutes, 5 at the stove.

About 220 calories a serving, 2 g protein, 5 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 1 bag (about 12 ounces) halved brussels sprouts

Staples

  • 3 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves, minced garlic

  1. Heat the oven to 425°F (220°C). Toss the halved brussels sprouts with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
  2. Spread them cut side down on a sheet pan and roast for 20 minutes, until the cut sides are deep golden brown.
  3. Stir the pan and roast for another 5 minutes to crisp the second side slightly. While they cook, mince 2 cloves garlic.
  4. Toss the hot brussels sprouts with the minced garlic and taste for salt; serve straight from the pan.

Note Swap halved brussels sprouts for thick slices of broccoli or cauliflower. Leftovers keep in a covered container for four days and taste good cold or warmed in a 300°F (150°C) oven for ten minutes. Serve with a grain and a piece of cheese, or alongside roasted chicken.

On the label

BRUSSELS SPROUTS

Pictsweet Farms, frozen vegetables, serving 85 GRM, package 16 oz. Ingredients as printed on the label.

More from Pictsweet Farms

Other brussels sprouts

Cooks as brussels sprouts. Half of it left? Use up the brussels sprouts.

Had this in a photo? Cook with it Photograph your shelf