Roasted Brussel Sprouts With Lemon Yogurt Sauce Food

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BRUSSELS SPROUTS IN LEMON SAUCE



Brussels Sprouts in Lemon Sauce image

I've been making this wonderful dish for more than 20 years. I can't even remember where I got the recipe, but it's a great one everyone enjoys!-Mary Ann Morgan, Cedartown, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh or frozen brussels sprouts
1/4 cup butter, cubed
2/3 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon celery salt
1/4 cup shredded Parmesan cheese
1/4 cup sliced almonds, toasted

Steps:

  • If using fresh brussels sprouts, trim and cut an "X" in the core end of each. In a large saucepan, bring 1 in. of water and sprouts to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. , Meanwhile, in a small saucepan, melt butter over low heat. Whisk in the mayonnaise, lemon juice and celery salt until smooth; heat through (do not boil). , Drain brussels sprouts and place in a serving bowl. Drizzle with lemon sauce. Sprinkle with Parmesan cheese and almonds.

Nutrition Facts : Calories 473 calories, Fat 45g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 579mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein.

ROASTED BRUSSEL SPROUTS WITH LEMON YOGURT SAUCE



ROASTED BRUSSEL SPROUTS WITH LEMON YOGURT SAUCE image

Categories     Side

Yield 4 servings

Number Of Ingredients 7

3/4 pound to 1 pound Brussels sprouts, washed, trimmed and cut in half
2 tablespoons olive oil
1/4 cup nonfat Greek yogurt
4 tablespoons chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 medium-sized red onion, thinly sliced

Steps:

  • Heat oven to 425 degrees. Spread Brussels sprouts in a large baking dish and drizzle with olive oil. Cook until tender, about 25 minutes Meanwhile, whisk together Greek yogurt, dill, lemon juice and salt. When sprouts are done, remove from oven and place in a bowl. Mix in the yogurt sauce and toss to coat the sprouts evenly. Add the onion, and stir gently to incorporate. Serve warm or at room temperature.

ROASTED BRUSSELS SPROUTS WITH LEMON



Roasted Brussels Sprouts With Lemon image

From Woman's Day magazine For a simple side that's packed with vitamin A, Brussels sprouts are the way to go. Here, the veggies are halved and marinated for up to a day in a mixture of ground pepper, minced garlic, olive oil and lemon juice, then roasted until crisp-tender before serving.

Provided by chrish574

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 teaspoons garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 (10 ounce) containers Brussels sprouts, trimmed and halved
1 teaspoon lemon zest, freshly grated
1 teaspoon lemon juice

Steps:

  • Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
  • Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.

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