The Brussels sprouts are easy enough for a weeknight but elegant enough for any holiday table.
Servings4
Ingredients
1poundBrussels sproutshalved
1 1/2tablespoonsolive oil
Kosher salt and freshly ground black pepper
3/4cupplain Greek yogurtregular or nonfat
1tablespoonfreshly squeezed lemon juice plus 2 teaspoons zest
2tablespoonschopped fresh mintplus more for garnish
3tablespoonssliced almondstoasted
Crushed red pepper flakesoptional
Instructions
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).