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.
This past weekend I went through a box (yes, we still have some boxes left eight months after we moved in) and found…a pile of old magazines. Whyyyyy? I’m sure I packed the box in the final hours before our move and was just randomly throwing things around in a panic, but still. Was it really necessary to move with expired issues of Good Housekeeping and Vegetarian Times? Why couldn’t I just recycle them like a normal human being?
I was about to toss them in the trash when an issue of Redbook flipped open to a page featuring a recipe for roasted Brussels sprouts with lemon yogurt. And I thought, I need to make this immediately.
A long time ago my friend Jennifer brought over a dish of roasted beets served over a thick layer of yogurt, and it was so delicious I’m still dreaming about it years later. This recipe reminds me of her dish. Brussels sprouts are simply roasted with olive oil, salt, and pepper, and then heaped over an addictive yogurt sauce spiked with lemon and fresh mint. Then the whole thing is showered with toasted almonds, more mint, and a pinch of red pepper flakes.
The ingredients are simple, but the results are spectacular. You could definitely serve this on a weeknight alongside a store-bought rotisserie chicken, but it’s elegant enough for your holiday table too. As for me? I ate half of it for lunch, with a thick slice of toast, right after I took these photos.
And now that I’ve posted the recipe to my blog for posterity, I think it’s time to FINALLY recycle that magazine 🙂
Roasted Brussels Sprouts with Lemon Yogurt
The Brussels sprouts are easy enough for a weeknight but elegant enough for any holiday table.
- 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).
Leave a Reply