GREEN GODDESS BRUSSELS SPROUTS
Say goodbye to boring Brussels sprouts—these Green Goddess Brussels Sprouts are about to change the game! 🌿✨ Perfect for Thanksgiving or anytime you’re craving a side dish that’s as flavorful as it is nutritious, these sprouts are roasted to crispy perfection and drizzled with a creamy, herby Green Goddess dressing. Packed with bold flavors and a punch of nutrients, this recipe is a guaranteed crowd-pleaser. Whether hosting a holiday feast or upgrading your weeknight veggies, these Brussels sprouts will become a new favorite!
Equipment
- roasting pan
Ingredients
- 1 ½ pounds Brussels Sprouts washed and halved lengthwise
- 2 Tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- For the dressing:
- 1 cup Greek yogurt 2%, plain
- 2 Tablespoons mayonnaise reduced fat
- 2 Tablespoons vegetable broth low sodium
- 6 green onions coarsely chopped
- 1 cup fresh basil leaves coarsely chopped
- 2 Tablespoons fresh lemon juice
- 1 ½ teaspoons anchovy paste
- 2 garlic cloves peeled, coarsely chopped
- ¼ teaspoon kosher salt
- Freshly ground pepper 3-4 generous turns
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place Brussels sprouts in a large mixing bowl. Add olive oil, salt, and pepper and toss to coat evenly. Pour onto a prepared baking sheet.
- Roast for 20-30 minutes or until tender and golden brown around the edges. Keep a close eye on the sprouts, as depending on their size, they can brown quite quickly.
- While the sprouts are roasting, blend the yogurt, mayonnaise, broth, green onions, basil, lemon juice, anchovy paste, garlic, salt, and pepper in a blender or food processor until smooth.
- Taste and adjust with more lemon juice, broth, salt, or pepper as desired. Set aside.
- Once the sprouts are roasted, place them in the original mixing bowl and toss them with 3 tablespoons of the dressing (more or less as desired). Pour onto a serving platter and, if desired, garnish with more basil and pepper.
Notes
Store the extra dressing in the refrigerator for up to 1 week.
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