Roasted Brussel Sprouts with Yogurt/Honey/Aleppo Dip

Roasted Brussel Sprouts with Yogurt/Honey/Aleppo Dip

 

 

Crispy Roasted Brussel Sprouts with Aleppo/Honey Dip

8 ounces brussel sprouts

2 tsp to 1 Tbsp olive oil

Coarsley ground salt and pepper to taste.

Ground Aleppo pepper to taste

Preheat oven to 400 Fahrenheit.  About halfway through the preheating, place a rimmed baking sheet in the oven.

Rinse the brussel sprouts and then make sure they are completely dry before preparing for roasting.  (Pat with a dishtowel or paper towel, or do what I did which was to prep them the night before and leave them covered in a colander in the fridge overnight.)

Cut a tiny bit off the root end then halve the sprouts lengthwise.  Place in a medium bowl and drizzle two teaspoons of olive oil over them.  Season with salt and pepper to taste.  Gently mix to coat and if you think it needs more oil now, add one more teaspoon.

Place the brussel sprouts cut side down on the preheated sheet.  Roast for 20 minutes.  They should be done, but check them and roast up to 30 minutes if needed.  Take out of the oven and season with the Aleppo pepper immediately.

Dip

I’m afraid I didn’t measure, but I used probably 3/4 Cup of Non Fat Greek Yogurt.  I squeezed in a tablespoon or so of honey and added a generous amount of Aleppo pepper.  After stirring, I added probably one teaspoon of lemon juice, maybe more, and a grind or two of sea salt.  Just check the seasoning and adjust to your taste.

Next time I make this I will be sure to measure then update it here.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.