Submitted by: Regina Galbick
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Roasting the sprouts brings out a bit of sweetness that is nicely balanced by the tart lemon and yogurt sauce. You can also roast a head of cauliflower and add it to the mix. To make this recipe dairy-free, try making the sauce with tahini instead of yogurt.
Heat oven to 425°F.
Spread Brussels sprouts in a large baking dish and drizzle with coconut oil. Cook until tender, about 25 minutes.
Meanwhile, whisk together Greek yogurt, dill, lemon juice and salt.
When sprouts are done, remove them from oven and place in a bowl. Mix in the yogurt sauce and toss to coat the sprouts evenly.
Add the onion, and stir gently to incorporate.
Serve warm or at room temperature. Enjoy!