The roasted brussels sprouts and parmesan are already done; crispy garlic breadcrumbs and a squeeze of lemon turn them into a quick side or light dinner. This is cooking from what you have rather than cooking from scratch, which suits a tired night.

Serves 2. 15 minutes, 10 at the stove.

About 560 calories a serving, 22 g protein, 49 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 package roasted brussels sprouts with parmesan, 2 tablespoons oil, 2 cloves garlic, 1/4 cup breadcrumbs, pinch salt, pinch pepper, 1 lemon.

1. Heat 2 tablespoons oil in a skillet over medium-high heat. Mince 2 garlic cloves and add to the oil with 1/4 cup breadcrumbs, a pinch of salt, and a pinch of pepper, stirring constantly until the breadcrumbs turn deep brown and smell nutty, about 3 minutes.3 min
2. While the breadcrumbs toast, open the package of roasted brussels sprouts with parmesan and transfer to a serving bowl.
3. Pour the hot garlic breadcrumbs over the brussels sprouts and toss to coat. Halve a lemon and squeeze both halves over the top, then taste and season with more salt and pepper as needed.

Cook mode

Note Swap panko for regular breadcrumbs for more crunch. Leftovers keep in the refrigerator for one day, though the breadcrumbs will soften; reheat gently in a skillet with a tablespoon of oil. Serve with crusty bread and a green salad, or alongside grilled chicken or fish to stretch the plate.