Brussel Sprouts

Try amping up your brussels sprouts by adding some grapes, mint and yogurt dressing.
Brussel Sprouts

I’m always trying to come up with ways to serve Brussels Sprouts – adding a few extra ingredients makes a huge difference. I can easily eat this as a meal, it’s that good. Hope you like it as much as I do.

  1. Prep your Brussel Sprouts. Trim the stem and discard any tough outer leaves. Cut them in half and separate a few of the outer leaves, so they crisp up quicker.
  2. Toss the brussels sprouts with 1 Tbsp. of olive oil and a pinch of salt and pepper. Add any dried herbs you like. Roast at 450 for 10-15 minutes.
  3. Slice some grapes in half.
  4. Make the yogurt dressing by combining Greek yogurt, Lemon juice and olive oil. Start with the juice of 1/2 a lemon and about 1/2 Tbsp. of olive oil and add more to adjust the texture and taste, then season with salt and pepper and add chopped mint leaves.
  5. Toss your Brussels Sprouts with some sherry vinegar as soon as they come out of the oven.
  6. Assemble the dish by layering a little bit of the mint dressing with your brussels sprouts, grapes, leftover mint and more yogurt dressing.