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Roasted Brussels Sprouts with Lemon Yogurt

Roasted Brussels Sprouts with Lemon Yogurt

The Brussels sprouts are easy enough for a weeknight but elegant enough for any holiday table.
Servings 4


  • 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


  1. 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.
  2. Meanwhile, in a small bowl, stir together the yogurt, lemon juice and zest, and 2 tablespoons of mint. Season with salt and pepper.
  3. Spread the yogurt mixture onto a platter and top with the Brussels sprouts, almonds, more mint, and crushed red pepper (if using).