Roasted Brussel Sprouts with Lemon Yogurt
These Roasted Brussels Sprouts with Lemon Yogurt are crisp, tangy, and packed with flavor. Made with creamy White Mountain Yogurt and a hint of lemon, they’re an easy, healthy side dish perfect for any meal!
- Savory
- Sides
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ¾ cup White Mountain Yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh mint, chopped (optional)
directions
- Preheat the oven to 425°F
- Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast for 15–20 minutes, flipping halfway through, until the sprouts are golden and crispy.
- Meanwhile, in a small bowl, combine White Mountain Yogurt, lemon juice, lemon zest, and chopped mint. Season with salt and pepper.
- Serve the roasted Brussels sprouts on a platter, drizzle with the lemon yogurt sauce, and garnish with toasted almonds and a sprinkle of red pepper flakes, if desired.
