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Roasted brussels sprouts with garlic and lemon

The frozen halved brussels sprouts are the star here, roasted hot and fast until they caramelize. A squeeze of lemon and a pinch of garlic round them out into something substantial enough for a weeknight dinner for two, and they will be on the table in under half an hour.

Serves 2. 25 minutes, 5 at the stove.

About 300 calories a serving, 21 g protein, 60 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1 lemon

From your shelf

  • one 12-oz bag Signature halved brussels sprouts

Staples

  • 3 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 2 cloves, minced garlic

  1. Heat your oven to 425°F [220°C]. Spread the frozen brussels sprouts on a sheet pan, drizzle with 3 tablespoons of olive oil, scatter 2 minced garlic cloves over them, and season with salt and pepper. Toss to coat and spread in an even layer cut side down.
  2. Roast for 20 minutes until the cut sides are deep golden brown and the edges are charred. Stir once halfway through.
  3. Squeeze the juice of half a lemon over the hot brussels sprouts, toss gently, and taste for salt. Serve with the remaining lemon half to squeeze at the table.

Note Swap a tablespoon of balsamic vinegar for the lemon if you have it. Leftovers keep in the refrigerator for three days and taste good cold or reheated in a 350°F oven. Serve alongside a grain like rice or couscous to make the meal more filling, or with a fried egg on top.

On the label

BRUSSELS SPROUTS.

Pictsweet Farms, frozen vegetables, serving 85 g, package 10 oz/283 g. 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