Crispy Brussels with Sriracha Yogurt Dip

Ingredients:
Brussels sprouts (usually 20ish sprouts is enough for 2 people)
Canola or other oil
S&P to taste
Plain Greek yogurt (about a cup)
Sriracha to taste (I usually use about a Tbsp)
Lemon juice (about a tsp)
Minced garlic (about 1/2 tsp)

Preheat oven to 400.

Chop sprouts into halves or quarters, depending on size. Put sprouts on a lined baking sheet. Drizzle with oil of choice (I like canola because it makes them a bit crispier) and sprinkle with salt and pepper, making sure all sprouts are coated. Bake for 25-35 minutes, until browned and somewhat crispy.

Mix together yogurt, Sriracha, lemon juice, and garlic. Taste and adjust as necessary. (You could really do anything you want for the yogurt dip... garlic & herb, a bit of parm, etc).

Dip sprout halves and quarters in yogurt dip and enjoy!

(Inspired by the crispy Brussles at Snack Bar in Austin)