Brussel Sprouts Recipe

Inspired by Rudy Royale

Time40m

Serves4

ginger-carrot dressing, honey yogurt, scallions

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Ingredients

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Brussel Sprouts

1 pound Brussel sprouts

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Ginger-Carrot Dressing

1 tablespoon Fresh ginger, grated

1 medium Carrot, grated

2 tablespoons Aged soy sauce

1 tablespoon Rice vinegar

1 teaspoon Toasted sesame oil

1 teaspoon Honey

Honey Yogurt

1 cup Greek yogurt

2 tablespoons Honey

Garnish

2 tablespoons Scallions, chopped

Method

Preparation

Prepare the Brussel Sprouts

Trim the ends of the Brussel sprouts and slice them in half. Toss with olive oil, salt, and black pepper.

Roast the Brussel Sprouts

Preheat the oven to 400°F (200°C). Spread the seasoned Brussel sprouts on a baking sheet and roast for 20-25 minutes until golden brown and tender.

Dressing

Make the Ginger-Carrot Dressing

In a small bowl, whisk together grated ginger, grated carrot, soy sauce, rice vinegar, sesame oil, and honey until well combined.

Honey Yogurt

Prepare the Honey Yogurt

In another bowl, mix Greek yogurt and honey until smooth and well combined.

Assembly

Assemble the Dish

On a serving plate, arrange the roasted Brussel sprouts. Drizzle the ginger-carrot dressing over them, add dollops of honey yogurt, and sprinkle with chopped scallions.