20 brussels sprouts cut into wedges (I used the 1 lb bag from Trader Joe’s)
canola oil
salt & pepper
6 Tbsp Greek yogurt or vegan mayo
1/4 tsp minced garlic
1 tsp lemon juice
1 Tbsp finely chopped flat leaf parsley
Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet
and drizzle with oil. Crack some fresh salt & pepper to taste and
mix around the brussels sprouts on the pan to ensure they all get nicely
coated in the oil. Bake for 15 minutes or until golden brown on at
least one side. While the brussels sprouts are roasting, mix together
mayonnaise, garlic, parsley and lemon juice. Serve in a
ramekin alongside the finished brussels sprouts.
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