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
This looks like a great recipe. Some of our children do not like the bitterness of Brussels sprouts, but the lemon juice and yogurt should help make it less bitter. I am planning to toast the sesame seeds also. Thank you for another great, healthy recipe!
thank you so much for this recipe. Don’t remember last time I ate some.
why r u not dairy free?
While 20% of people are likely dairy free, I am not one of them. I have gone on an elimination diet many times, and cutting out dairy makes no difference to me. I have also tested my self with several food sensitivity studies, and never shown any reactivity.
The only source of dairy I use consistently is Kefir and Yogurt. They are a great probiotic source, a good source of protein, calcium, potassium, and especially as a great probiotic source. For the 15-20% of people who are dairy sensitive, I strongly suggest that they give up all dairy products.
I actually tried making this dish with multiple versions of a dairy-free hummus-tahini sauce, and they were not very good, so I used yogurt instead.
Steven Masley, MD