Roasted Brussels Sprouts with Blue Cheese Yogurt Dip
January 5, 2013
Once you fall in love with Brussels sprouts, it is impossible to get enough. We eat them like candy at our house, or most of us do. One child has chosen to shun these green meatballs for now- more for us! While we enjoy them shaved in salads and sauteed with garlic, the best preparation in my opinion is to simply toss them in oil, season them with salt and pepper and roast in the oven.
Roasted Brussels Sprouts with Blue Cheese Dip can be served as either an unexpected appetizer or a gratifying side dish. The Brussels sprouts caramelize a bit in the oven and match beautifully with the blue cheese and yogurt dip. The dish hits all the notes of a warm, savory, dippable treat, but without the guilt of fat and carbohydrates that so many appetizers carry.
Roasted Brussels Sprouts with Blue Cheese Yogurt Dip
1 pound Brussels sprouts
1 tablespoon olive oil
salt and pepper
for the dip
2 ounces blue cheese, crumbled (I use Point Reyes Original Blue Cheese)
1/2 cup plain Greek yogurt (I use Straus Family Farms nonfat)
1 tablespoon minced chives
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees. Wash the Brussels sprouts and trim off the bottom and loose outer leaves. For medium to large-sized sprouts, cut them in half. If they are really tiny, you may want to leave them whole instead. Toss the sprouts in oil, salt, and pepper. Spread them over a baking sheet putting the cut side down. Slide the pan in the oven and roast for 15 minutes. Toss the Brussels sprouts and cook for 5 more minutes or until the outside begins to brown and the inside is cooked, but still firm.
Meanwhile, make the dip. Mix together all of the remaining ingredients. Taste and adjust the salt, pepper, and lemon juice to taste.
Serve the Brussels sprouts warm or at room temperature. If serving as an appetizer, toothpicks are helpful.
Print this recipe: Roasted Brussels Sprouts with Blue Cheese Yogurt Dip
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January 5, 2013 at 2:42 pm
these look really good!
January 5, 2013 at 11:11 pm
What gorgeous colors! I’d probably eat them like candy too, although my guy tends to turn his nose up at vegetables… Oh well, more for me!
January 7, 2013 at 7:29 pm
My son used to cover them in goat cheese and chomp them down, this season he is not interested but my daughter loves them. My approach is to keep serving them until they both profess their love. Wish me luck!
January 7, 2013 at 8:59 pm
It’s hard to get kids to like things at the same time! My mom had similar troubles with us and blueberries. Both my brother and I ate them when we were babies, but we went through a phase during elementary school where we refused to eat them. Now we both love them again — go figure!
January 7, 2013 at 12:02 pm
Hooray for brussels sprouts! That blue cheese and yogurt dip sounds like a perfect contrast to smoky roasted sprouts. :)
January 7, 2013 at 7:28 pm
I am loving the Brussels sprouts enthusiasm, thanks Eileen!
January 7, 2013 at 3:37 pm
How funny – I’m sitting here catching up on blogs while I munch on some brussels sprouts I roasted a week ago. I haven’t gotten around to photographing them, but I’m posting them sometime this month. I completely agree – they’re a great little healthy snack! And I love your dip!! It’s perfect.
January 7, 2013 at 7:28 pm
That is great. I recently discovered how good they are left over. To my surprise, even my students want a taste when I bring them to school. So good. I will look forward to your post!
January 8, 2013 at 1:04 pm
These are indeed like candy! I love the idea of serving them as an appetizer, too. And your dip just sounds sublime. Happy new year!
January 12, 2013 at 9:16 pm
Thanks Hannah. Happy Nee Year to you as well!
May 5, 2013 at 5:44 am
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