This holiday side by @KatieLeeBiegel tastes as good as it looks. Save this Roasted Brussels Sprouts with Feta Yogurt Sauce, Pomegranates, and Cilantro Recipe for your next gathering. #KitchenTherapy Ingredients: • 1 1⁄2 pounds fresh Brussels sprouts, • 2 tablespoons extra-virgin olive oil • 3⁄4 teaspoon kosher salt • 1⁄8 teaspoon cracked black pepper • 1⁄2 cup Greek yogurt • 1 garlic clove, grated • 1⁄2 cup feta crumbles • 1 tablespoon freshly squeezed lemon • 1⁄3 cup pomegranate seeds • 2 tablespoons chopped cilantro Instructions: 1. Preheat the oven to 425 degrees F on Convection Mode. Line a baking sheet with parchment paper. 2. In a large bowl, toss the Brussels sprouts with the oil, salt and pepper. Spread out in a single layer on the prepared baking sheet. Bake for 15 minutes, then stir and flip. Bake until the Brussels sprouts are browned, another 10 to 12 minutes. 3. In a small bowl, mix yogurt, feta, garlic, and lemon juice. Season with salt and pepper. 4. Remove from the oven and transfer to a serving bowl. Top with the feta yogurt mixture, pomegranate seeds and cilantro.