Christmas Lemon-Dill Roasted Brussels Sprouts with Cranberries & Walnuts

Ingredients

• 480 g Low-fat Greek yogurt
• 5 tbsp Fresh chopped dill
• 5 cups Fresh lemon juice
• 3 tsp Sea salt
• 1 tsp Ground black pepper
• 907 g Brussels sprouts
• 15 tbsp Olive oil
• 30 cup Dried cranberries
• 30 cup Chopped walnuts

Instructions

1. In a small bowl, mix Greek yogurt, chopped fresh dill, lemon juice, sea salt, and ground black pepper until smooth; refrigerate until needed.
2. Preheat the oven to two hundred degrees Celsius. Rinse the Brussels sprouts, trim the stem ends, and cut in half.
3. Place the Brussels sprouts in a large bowl and toss with olive oil, sea salt, and ground black pepper.
4. Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper, cut-side down; roast until browned on the surface, the edges slightly crisp, and the inside softened, turning once halfway through.
5. Remove and plate, drizzle with the dill-lemon yogurt sauce, then sprinkle with dried cranberries and chopped walnuts before serving.

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