Prep Time: 10-15 minutes
Roasting Time: 25 minutes
3 tablespoons extra-virgin olive oil
1 teaspoon Italian herb seasoning
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ teaspoon ground paprika
1 ½ pounds Brussels sprouts (6 cups or 680 grams), stems trimmed, sliced in half lengthwise
½ medium red onion, sliced into long thin strips
½ medium organic lemon, grated zest and juice
¼ cup organic, low-fat yogurt
½ teaspoon sesame seeds
Preheat oven to 375° (F). In a large bowl, combine olive oil, Italian herbs, salt, black pepper, and paprika. Add Brussels sprouts and toss until evenly coated with oil and herbs. Transfer Brussels sprouts to a roasting pan. Roast in the oven on the middle rack for 20 minutes. Switch to broil and heat for another 5 minutes, until lightly golden, but not heavily browned.
Meanwhile, whisk lemon juice, lemon zest, and yogurt together until creamy.
Serve Brussels sprouts on a plate, drizzle sauce over them. Garnish with sesame seeds.
Steven Masley, MD