Roasted Brussels Sprouts Flatbread with Creamy Greek Yogurt

Roasted Brussels Sprouts Flatbread with Creamy Greek Yogurt

If your holidays were anything like mine, they were filled with an heart-warming array of family, friends, laughter, and cheer.  Our celebrations were also filled with copious amounts of cookies, cakes, gratins, casseroles, cheese, bread, sugar, and of course, lots and lots of wine. To top it all off, I went with a big group of friends on a ski vacation to Whistler, BC over New Year’s, and while we spent the days skiing and working off some of that holiday “cheer”, we spent the nights more than making up for it, stuffing our faces and drinking like we were back in college. Needless to say, I’m ready to get back to conscious eating and a healthy lifestyle. 

Roasted Brussels Sprouts Flatbread with Creamy Greek Yogurt

I’m avoiding the use of “New Year’s Resolution” or “detox” this year, because I don’t really believe in them.  I’ve tried making resolutions, but they’ve always been relatively unrealistic and tough to stick to.  This year, I’m just going to make an effort to eat healthily and consciously, which can not only be delicious, but easy to do and easy to stick to!

Roasted Brussels Sprouts Flatbread with Creamy Greek Yogurt

For the month of January, I will be offering healthy, simple recipes to help you get back on track. If you’ve strayed like me during the holidays, or if you just want to treat your body (and your tastebuds) to some healthy, delicious cuisine, I think some of these recipes will help keep you satisfied.

Roasted Brussels Sprouts Flatbread with Creamy Greek Yogurt

This recipe for Roasted Brussels Sprouts Flatbread is so easy to make and uses one of my favorite healthy ingredients: Greek Yogurt. This dish mimics one I had at Maysville restaurant near Madison Square Park. It was a delicious, salty bed of roasted Brussels sprouts over a creamy spread.  While I imagine the creamy spread at the restaurant might not be low-fat, this recipe certainly is, using Greek yogurt as the main ingredient.

Roasted Brussels Sprouts Flatbread with Creamy Greek Yogurt

I was inspired by Chobani’s #MadeWithCobani project to create a healthy recipe using their delicious Greek yogurt. I thought this would be the perfect dish for the challenge!  I use a lot of yogurt in my recipes, often subbing it in when a recipe calls for mayonnaise or sour cream.  Yogurt is a great, healthy substitute that can keep the rich creaminess of a dish without adding the extra fat or calories. This is a satisfying recipe to get you back on track, and is so easy to make it will be on the table in less than 30 minutes.

Roasted Brussels Sprouts Flatbread with Creamy Greek Yogurt

Roasted Brussels Sprouts Flatbread with Creamy Greek Yogurt

  • Servings: 2
  • Difficulty: easy
  • Print

Adapted from Maysville Restaurant


  • 2 cups Brussels sprouts, outer yellow leaves removed, and cut in half
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 1 cup low-fat Greek yogurt, like Chobani
  • juice of 1/2 of a lemon
  • 4 whole wheat pitas or flatbread
  • 1/4 cup shaved parmesan


Preheat the oven to 375º F. Place the halved Brussels sprouts in a baking sheet, and cover them with 1 tablespoons olive oil, 1 teaspoon kosher salt and a few cracks black pepper.  Mix the Brussels sprouts by hand to even disperse the olive oil.  Roast in the oven until crispy, approximately 25 minutes.

While the Brussels sprouts are roasting, prepare the yogurt.  In a small bowl, add the yogurt, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and lemon juice and mix to combine.

With 5 minutes left for the Brussels sprouts to cook, place the two flatbreads on a baking sheet and place in the oven.  Allow to toast for ~5 minutes, until lightly browned, slightly crispy and hot.

Remove the Brussels sprouts and flatbread from the oven.  Allow to cool slightly for a couple minutes. Spread each flatbread evenly with 1/4 cup of the yogurt mixture.  Top with Brussels sprouts and shaved parmesan.  Season with salt, pepper and a drizzle of olive oil if desired. Serve immediately.

3 thoughts on “Roasted Brussels Sprouts Flatbread with Creamy Greek Yogurt

  1. This looks really tasty and, yes, healthy. It’s very cool that the Chobani people asked you to participate in developing recipes using their yogurt.

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