| Curated Just for You | Test Kitchen Approved |

Serves: 4 | Prep Time: 5 Minutes | Total Time: 10 Minutes

Ingredients

2 tbsp. extra-virgin olive oil, divided

1 tbsp. plain whole-milk Greek yogurt

2 tsp. whole-grain mustard

1 tsp. honey

½ tsp. kosher salt, divided

¼ tsp. freshly ground black pepper

1 tbsp. water

12 oz. shredded brussels sprouts

3 tbsp. thinly sliced shallot

3 tbsp. pine nuts

Directions

1. Combine 1 tbsp. of the oil, yogurt, mustard, honey, ¼ tsp. of the salt, and black pepper in a large bowl; stir with a whisk. Whisk in water. Set aside.

2. Heat remaining 1 tbsp. oil in a large skillet over medium-high. Add brussels, shallots, and remaining ¼ tsp. salt; cook 3 to 4 minutes, stirring only occasionally, until slightly wilted and charred in some spots.

3. Transfer to bowl with dressing; toss to combine. Sprinkle with pine nuts. Enjoy!

Recipe adapted from Dishing Out Health

You might also like…