Roasted Brussels Sprouts with Creamy Dip

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Prep Time

15mins

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Time to Table

45mins

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Serves

12

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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

  1. Heat the oven to 425 degrees. Coat a large rimmed baking sheet with non-stick cooking spray.
  2. 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.
  3. Meanwhile, combine the cottage cheese, sour cream, green onions, dill, tarragon, and black pepper in a blender until smooth.
  4. 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

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