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Slow Roasted Veggies with Garlic Yogurt Dip

Olive oil

1 lb brussel sprouts, trimmed and cleaned

1 egg yolk

1 garlic clove, minced

4-5 anchovies

2 teaspoons mustard

3 tablespoons olive oil

juice of ½ lemon

freshly ground black pepper

¼ of a nice baguette, thinly sliced and toasted

¼ cup shredded Parmesan cheese

Separate ¾ of the brussel sprouts, and slice in half or
quarters if large.  Toss with olive
oil and season with salt and pepper. 
Transfer to a baking tray and roast at 400 F for 30 minutes. 

Halve the remaining brussel sprouts and thinly slice.  Toss the two brussel batches
together.  Meanwhile, blend the egg
yolk with garlic clove in a mini blender. 
Add the anchovies and mustard. 
Slowly pour in the olive oil and blend until emulsified.  Add the lemon juice and black
pepper.  Keep cold until you are
ready to use. 

Toss the brussel sprouts with the dressing.  Add the baguette slices and the
Parmesan cheese and lightly stir to combine. 

Serves 4 as an appetizer and two as a heavier meal.