I made these for my fiances grandparents when they came to see our new place this past weekend. My favorite part was the Greek yogurt ranch dip.
It has the same creamy ranch taste as a sour cream base, but zero fat and more protein. Love it.
I also love the little brussels leaves that break away from the sprout and get super crunchy like a potato chip when you bake them. I scavenge for those before serving!
Salt these sprouts generously and make sure they have a thin coating of olive oil. I can't believe I used to hate brussels sprouts when I was a kid, what was I thinking?
Shopping List (Serves 4-6)1 mesh bag fresh brussels sprouts -- from produce section
1/4 cup olive oil
1 packet Hidden Valley Ranch powder
2 tablespoons lemon juice
1/2 cup Greek yogurt (I used fat free)
1. Preheat your oven to 400 degrees. Quarter your sprouts and coat them in olive oil, place them on a thin cookie sheet and sprinkle generously with salt. Bake for about 15-25 minutes. Look for those crunchy leaves to test if they are done.
2. Mix yogurt with about 1 tablespoon of ranch powder and lemon juice. Taste test, add more ranch if you like.
Serve while sprouts are still hot.