Roasted Brussels Sprouts with Yoghurt Dressing

Brussels sprouts, broccoli, cabbage, cauliflower, kale and bok choy are classified as “super veggies” and are packed with vitamins, proteins and fiber. Brussels sprouts in particular have an unfair reputation for being unsavory and most folks either avoid it entirely or endure it in the name of healthy eating. Since we are big advocates of recipes that are good for you but don’t compensate on taste, today’s post is one of our favorite fusion recipes that will make you a die-hard Brussels sprouts fan!

We roasted shaved Brussels sprouts with olive oil, pepper and salt and drizzled it with a yogurt dressing flavored with mustard, coconut and dry red chilies. This particular type of yogurt dressing, traditionally called “pachadi” is a popular side dish in some households in the state of Kerala.

Ingredients (4 servings)

  • 2 cups shaved Brussels sprouts
  • 1 tbsp. olive oil
  • ½ tsp. freshly ground black pepper
  • 1/2 cup whipped yoghurt
  • ½ tsp mustard seeds
  • 1 red chili
  • 1 tbsp grated coconut
  • salt to taste


Preheat the oven to 400°F. Add shaved Brussels sprouts to a bowl and toss them with olive oil. Sprinkle generously with pepper and salt to taste. Mix the contents and add to a baking tray. Place the Brussels sprouts on top rack in the oven, cook for 10-12 minutes until nicely browned, stir in between so that the sprouts get coated with the oil in the tray. The sprouts should be crunchy on the outside, and the interior should be thoroughly cooked. Shaved Brussels sprouts taste better for this recipe, but if you prefer whole Brussels sprouts, cook them for 20 minutes.

To make the yoghurt dressing/pachadi, grind coconut, mustard seeds and red chili and add the mixture to a bowl of whipped yoghurt. Add salt to taste and mix well. If you want it less spicy reduce the measurement of mustard seeds and red chili by half.

Transfer the Brussels sprouts to a serving bowl and drizzle with the yoghurt dressing before serving.

Variation: Mix the roasted Brussels sprouts to bowl of pachadi instead of sprinkling the pachadi on the Brussels sprouts. You can also try Greek yoghurt instead of plain.

Nutrition Facts

Number of Servings : 4
Serving Size : 1/4 cup
Total Calories per serving : 185
Total Fat 4.4 gms
Saturated Fat 3.5 gms
Trans Fat 0
Cholesterol 0
Total Carbs 26.5 gms
Dietary Fiber 7.4 gms
Sugars   No Added Sugar
Protein  13.2 gms


3 thoughts on “Roasted Brussels Sprouts with Yoghurt Dressing

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