Roasted Brussels Sprouts with Lemon and Greek Yogurt

These six ingredient Roasted Brussels Sprouts with Lemon and Greek Yogurt are the perfect Spring side dish and couldn’t be easier!

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Original content posted May 2016.  Updated May 2021.

I’m truly convinced that all vegetables become the most delicious thing that have ever existed once they’ve been roasted.  At times, all I need for dinner is a sheet pan of roasted veggies to be truly happy.  Vegetables + olive oil + salt + pepper = heaven.  

You already know how much we love my Roasted Brussels Sprouts with Apple and Bacon but I decided to go and Spring-ify one of my all time favorite green vegetables.  And I’m not ashamed to say that aside from three or four sprout halves that I allowed my oldest to eat, I ate every last one of these Roasted Brussels Sprouts with Lemon and Greek Yogurt.  

Yep, no shame at all.

I figure these Roasted Brussels Sprouts with Lemon and Greek Yogurt are a bowl full of green leafy vegetables, protein packed yogurt and a bit of fruit thanks to the lemon, so it’s totally a complete meal.  Minimal effort with maximum flavor.  Truly a recipe that’s meant for the lazy warm weather days ahead.  

If you plan on making them a side dish, they would be great alongside to of my other favorite sides, my Mexican Street Corn Deviled Eggs and Easy Cheesy Hash Brown Potatoes.

Look no further for the perfect Spring side dish, these Roasted Brussels Sprouts with Lemon and Greek Yogurt have it all.  Roasted Brussels sprouts are laid on a bed of Greek yogurt spiked with lemon and sprinkled with red pepper flakes before being garnished with toasted almonds.   The perfect contrast of warm and cool, tart and spicy.

The Best Way to Roast Brussels Sprouts

My secret to all the charred and roasted goodness of this dish?  Place the majority of your Brussels sprouts cut or flat side down to maximize the surface area that’s touching the pan.  Do this and I guarantee you won’t want to share a single bite!

How to Make Roasted Brussels Sprouts with Lemon and Greek Yogurt

[1]  Trim the end of each Brussels sprouts and then cut each sprout in half.

[2]  On a rimmed baking sheet, spread Brussels sprouts into a single layer.

[3]  Drizzle Brussels sprouts with olive oil and season with salt and pepper.  Toss to coat, insuring that Brussels sprouts are in a single layer so that they roast evenly.

Roast at 425 degrees for 20-30 minutes or until desired level of char is achieved.

[4]   Meanwhile, in a small bowl, add yogurt, red pepper flakes, lemon juice and zest. 

[5]  Stir together to combine.

[6]  Spoon into yogurt mixture into serving bowl.

[7]  Top yogurt with roasted Brussels sprouts.

[8]  Top Brussels sprouts with toasted almonds and additional red pepper flakes and lemon slices to garnish, if desired.

Can You Reheat Roasted Brussels Sprouts?

Absolutely!  If you think you won’t enjoy the entire recipe in one sitting, you’ll only want to put the sprouts you plan on enjoying on the yogurt.  Then you can store any remaining Brussels sprouts and the yogurt mixture separately in the fridge.

Since we used the oven to roast the Brussels sprouts originally, that’s the same method that you’ll want to reheat them.  Placing them in a single layer as before on a baking sheet and then reheating at 350 degrees for about 10 minutes will result in Brussels sprouts that are hot and crispy all over.

If you’ve tried these Roasted Brussels Sprouts with Lemon and Greek Yogurt or any other recipe on Melanie Makes, please let me know your thoughts in the comments below.  I love hearing from you and respond to each and every comment!

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Print Recipe

4.3 from 10 votes

Roasted Brussels Sprouts with Lemon and Greek Yogurt

These six ingredient Roasted Brussels Sprouts with Lemon and Greek Yogurt are the perfect Spring side dish and couldn’t be easier! 

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Servings: 6 servings

Calories: 172kcal

Author: Melanie Bauer | Melanie Makes

Ingredients

• 2 pounds Brussels sprouts
• 3 tablespoons olive oil
• 1-1/2 cups plain Greek yogurt
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1/3 cup sliced almonds toasted
• additional crushed red pepper flakes and lemon slices to garnish, if desired

Instructions

• Preheat oven to 425 degrees.
• Trim the end of each Brussels sprouts and then cut each sprout in half.
• On a rimmed baking sheet, spread Brussels sprouts into a single layer.
• Drizzle Brussels sprouts with olive oil and season with salt and pepper. Toss to coat, insuring that Brussels sprouts are in a single layer so that they roast evenly.
• Roast for 20-30 minutes or until desired level of char is achieved.
• Meanwhile, in a small bowl, add yogurt, red pepper flakes, lemon juice and zest. 
• Stir together to combine.
• Spoon into yogurt mixture into serving bowl.
• Top yogurt with roasted Brussels sprouts.
• Top Brussels sprouts with toasted almonds and additional red pepper flakes and lemon slices to garnish, if desired.

Nutrition

Calories: 172kcal | Carbohydrates: 15g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 653mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1165IU | Vitamin C: 131.3mg | Calcium: 98mg | Iron: 2.4mg