Roasted Brussels Sprouts with Creamy Dip
Prep Time
15mins
Time to Table
45mins
Servings
12
Ingredients
- 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
Ingredients
- 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
Directions
- 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.
- Calories:78
- Cholesterol:5
- Dietary Fiber:3
- Protein:4
- Sodium:120
- Total Carbohydrate:8
- Total Fat:4
