Crispy roasted Brussels sprouts are heaped over a delicious yogurt sauce spiked with lemon and fresh mint. This dish is easy enough for a weeknight, yet elegant enough for any holiday table!
Is there such a thing as fall cleaning, as opposed to spring cleaning? In the past couple of weeks, I’ve been on a cleaning and home decorating rampage. I think maybe it’s because we’re having lots of friends and family visiting over the holidays, and I want our new house to look beautiful. Or at least, not overrun with Magnatiles, plastic Paw Patrol characters, and random blobs of Play-Doh.
- 1 pound Brussels sprouts, halved
- 1 1/2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup plain Greek yogurt (regular or nonfat)
- 1 tablespoon freshly squeezed lemon juice plus 2 teaspoons zest
- 2 tablespoons chopped fresh mint, plus more for garnish
- 3 tablespoons sliced almonds, toasted
- Crushed red pepper flakes (optional)
- Preheat the oven to 425°F. Toss the Brussels sprouts with the olive oil on a large baking sheet and season with salt and pepper. Roast until crisp-tender and beginning to char in spots, about 15 minutes.
- Meanwhile, in a small bowl, stir together the yogurt, lemon juice and zest, and 2 tablespoons of mint. Season with salt and pepper.
- Spread the yogurt mixture onto a platter and top with the Brussels sprouts, almonds, more mint, and crushed red pepper (if using).