Brussels Sprouts with Lemon-Yogurt Sauce

Ready in: 40 minutes
Serves: 4

This side dish combines wonderful classic flavours: savoury roasted Brussels sprouts with the tartness of lemon juice and creaminess of yogurt. It is packed with brain supporting nutrients and fats. It can also be served as a side dish with lamb or oily fish.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Italian herb seasoning
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon ground paprika
• 6 cups or 680g Brussels sprouts, stems trimmed, sliced in half lengthwise
• ½ medium red onion, sliced into long thin strips

SAUCE:

• ½ medium organic lemon, grated zest, and juice
• ¼ cup organic, low-fat yoghurt
• ½ teaspoon sesame seeds

DIRECTIONS:

1. Preheat oven to 180°C.
2. In a large bowl, combine olive oil, Italian herbs, salt, black pepper, and paprika.
3. Add Brussels sprouts and toss until evenly coated with oil and herbs.
4. Transfer Brussels sprouts to a roasting pan.
5. Roast in the oven on the middle rack for 20 minutes.
6. Switch to grill and heat for another 5 minutes, until lightly golden, but not heavily browned.
7. Meanwhile, whisk lemon juice, lemon zest, and yogurt together until creamy.
8. Serve Brussels sprouts on a plate, drizzle sauce over them. Garnish with sesame seeds.