Not Your Basic Brussels
Serves 6-8
Prep Time: 00:10 minutes
Cook time: 00:25 minutes

Ingredients
Charred Brussels
2 tablespoons olive oil
1 lb brussel sprouts (trimmed & halved)
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Pickled Shallots
1 cup white or white wine vinegar
1/4 cup water
2 tablespoons granulated sugar
2 teaspoons salt
2 teaspoons whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
4 shallots (peeled, sliced into thin rounds)

Greek Yogurt Spread
1 cup Greek yogurt
1 lemon (zested and juiced)
2 tablespoons honey
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Directions
Preheat oven to 400 F degrees. Toss brussel sprouts in olive oil and season with salt and pepper. Roast in oven for 25 minutes until charred. Remove from oven and set aside.

Meanwhile, to a small saucepot over high heat, add vinegar, water, sugar, salt, peppercorns, mustard seeds, and coriander seeds. Bring to a boil. Once sugar has dissolved, remove from heat, strain over shallots into a heat proof bowl. Let sit until ready to serve. The longer they sit the better they get!

In a medium bowl, add Greek yogurt, lemon zest and juice, honey, salt and pepper. Stir until combined. Spread Greek yogurt onto serving platter. Top with charred brussels and pickled shallots.