Roasted Brussels Sprouts with Creamy White Bean Dressing

Ingredients

• 1 lb brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• 1 ½ teaspoons salt, divided
• ½ teaspoon pepper, divided
• ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 1 can (15.5 oz) cooked cannellini beans, drained and rinsed
• 2 tablespoons fresh lemon juice
• 1 small garlic clove
• 3 tablespoons chopped parsley
• 1 tablespoon jalapeño, minced and seeds removed (optional)

Prep

• Preheat the oven to 425 degrees. Toss the brussels sprouts with olive oil, salt, and pepper and spread on a baking sheet. Roast for 15-20 minutes, until golden brown and crispy.
• In a blender, add garlic, beans, yogurt, and puree until smooth. Add remaining ingredients (parsley, lemon juice, jalapeno, olive oil, salt and pepper) and blend again. Taste and adjust seasoning to your liking.
• Drizzle the sauce over the brussels sprouts and enjoy! Use the leftover sauce on any roasted vegetable dish. The creamy bean sauce can be used for up to 4 days when kept refrigerated.

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