Roasted Brussels Sprouts with Creamy Herb Yogurt Sauce
Deeply browned Brussels sprouts meet a cool lemon-dill yogurt sauce and a bright pomegranate finish in this fiber-rich side.
By Moow Editorial ·
- Measure every listed ingredient before cooking so the formula and nutrition estimate stay reproducible.
- Divide the finished dish into four equal portions to match the editor-reviewed serving basis.
At a glance
Deeply browned Brussels sprouts meet a cool lemon-dill yogurt sauce and a bright pomegranate finish in this fiber-rich side.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 25 minutes
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 210 kcal
- Protein: 17 g
- Carbohydrates: 30 g
- Fat: 5 g
- Fiber: 11 g
- Sodium: 230 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Use the listed gram weights for the closest match to the nutrition estimate.
- 8 cups halved raw Brussels sprouts (800 g)
- 1 1/3 cups plain nonfat Greek yogurt (320 g)
- 3/4 cup pomegranate arils (120 g)
- 1/4 cup raw lemon juice (60 g)
- 1/2 cup chopped fresh dill (20 g)
- 2 garlic cloves, finely grated (9 g)
- 1 tbsp olive oil (14 g)
- 1/2 tsp black pepper (1 g)
- 1/4 tsp table salt (1.5 g)
Directions
1. Heat the oven to 425°F (220°C). Place a large rimmed sheet pan in the oven while it heats.
2. Toss the Brussels sprouts with the olive oil, pepper, and salt. Arrange them cut side down on the hot pan and roast for 20 to 25 minutes, turning once, until deeply browned and tender.
3. Stir the yogurt, lemon juice, dill, and garlic together until creamy. Keep the sauce refrigerated while the sprouts roast.
4. Spread the cold herb yogurt on a platter, spoon the hot sprouts over it, and finish with the pomegranate arils and a little reserved dill.
Sources
Keep the yogurt sauce refrigerated until serving, avoid leaving it at room temperature for more than 2 hours, and refrigerate leftovers promptly. Major allergen: milk. Check the yogurt label for formulation changes and cross-contact.