Roasted Brussels Sprouts with Creamy Dip

Prep Time: 15 Minutes

Time to Table: 45 Minutes

Serves: 12


  • 2 pounds Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon balsamic vinegar or taste
  • 3/4 cup Daisy Cottage Cheese
  • 1/4 cup Daisy Sour Cream
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh tarragon
  • 1/8 teaspoon black pepper


Heat the oven to 425 degrees. Coat a large rimmed baking sheet with non-stick cooking spray. Toss the Brussels sprouts with oil; sprinkle with ½ teaspoon salt. Arrange in a single layer on the baking sheet. Bake for 20 to 30 minutes or until the sprouts are crisp-tender. Remove from the oven and toss with the balsamic vinegar. Meanwhile, combine the cottage cheese, sour cream, green onions, dill, tarragon, and black pepper in a blender until smooth. Serve sprouts warm or room temperature with the dip.