These Spartan brussels sprouts turn golden and caramelized in a single pan with minimal fuss, their bitter edges sweetening as they cook. A weeknight side that transforms into dinner with butter, garlic, and thyme from the pantry. Crisp outside, tender within.

Serves 2. 30 minutes, 10 at the stove.

About 290 calories a serving, 8 g protein, 21 g carbohydrate, 22 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Trim the stem end of 1 lb brussels sprouts and halve them lengthwise, leaving the root end intact to hold them together. Pat dry with a clean towel.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Lay the brussels sprouts cut-side down in a single layer, season with salt and pepper, and do not move them for 8 to 10 minutes until they are golden brown.9 min
3. Stir the sprouts, add 1 tablespoon butter, 2 minced garlic cloves, and 2 sprigs thyme, and cook until the leaves are tender and the garlic is fragrant, about 5 minutes.5 min
4. Discard the thyme sprigs, taste, and adjust salt and pepper. Divide between two plates and serve warm.

Note Swap in any firm brussels sprouts or halved cabbage wedges. Leftovers keep in the fridge for three days and warm well in a skillet. Serve with roasted chicken, a poached egg and toast, or stir into warm rice with a splash of vinegar.