Try this stopwatch-tested menu from the Cooking Light kitchen.
Herb-Roasted Beef and Potatoes
Browned butter Brussels sprouts
Steam 1 pound trimmed, halved Brussels sprouts 5 minutes or until crisp-tender; drain well. Melt 1 1/2 tablespoons butter in a large skillet over medium heat; cook until butter browns. Add Brussels sprouts; cook 6 minutes or until tender, stirring frequently. Stir in 2 teaspoons lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Credit: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross