For delivery of in-stock items by 11/28, orders must be received by Tuesday, 11/19.

Crispy Roasted Brussels Sprouts with Lemon Yogurt Sauce

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Oven-roasted Brussels sprouts are served with a zesty Greek-style sauce for a yummy side dish that just might outshine the main course.

Recipe tags: vegetable base, easy difficulty, side, vegetarian, roast

Ingredients

Quantity	Ingredient
1 lb	Brussels sprouts, trimmed and quartered
2 Tbsp	Better Than Bouillon^® Seasoned Vegetable Base
3 Tbsp	olive oil, devided
1 cup	plain Greek yogurt
2 Tbsp	lemon juice
2 cloves	garlic, minced
½ tsp	dried oregano

Directions

1

Preheat oven to 450°F.
2

Toss Brussels sprouts with Seasoned Vegetable Base and 2 tbsp olive oil. Arrange in single layer on parchment paper–lined baking sheet; bake for 15 to 18 minutes or until lightly charred and tender.
3

Meanwhile, whisk together yogurt, lemon juice, garlic, oregano, remaining oil.
4

Smear yogurt sauce over each serving plate; serve Brussels sprouts on top.

Tip: Add 2 tbsp finely chopped parsley, mint or dill to yogurt sauce if desired.

Print recipe

Recipes