Roasted Brussels Sprouts with Creamy Dijon Dressing

Roasted Brussels Sprouts with Creamy Dijon Dressing
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  1. 1 ½ lb. Brussels Sprouts, halved
  2. 3-4 Tbsp. Olive Oil
  3. 1 tsp. Sea Salt
  4. Black Pepper to taste
  5. Cloves Garlic, minced
Creamy Dijon Vinaigrette
  1. 3/8 C. Olive Oil
  2. ¼ C. Dijon Mustard
  3. 2 Tbsp. Red Wine Vinegar
  4. ¼ C. Good Karma Plain Dairy Free Yogurt
  1. Pre-heat oven to 400 degrees.
  2. Toss ingredients together, coating the brussels sprouts evenly.
  3. Spread the brussels sprouts evenly on a baking sheet.
  4. Bake for 30-40 minutes.
Creamy Dijon Dressing
  1. Whisk together the olive oil, Dijon mustard and red wine vinegar. Season To Taste.
  2. Whisk the dairy free yogurt into the mixture until desired consistency is reached.
  3. Drizzle Over Roasted Brussels Sprouts To Serve.
  1. Free from: dairy, gluten, eggs, nuts, soy
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