Preheat oven to 475F.

Rinse the Brussels sprouts, dry with a paper towel and slice in halves. Place the veggies in a large bowl, add the salt, olive oil and pepper, and toss until all pieces are evenly covered.

Place the Brussels sprouts on a parchment paper lined baking sheet cut side down. Roast for 20 minutes or so, until desired softness is achieved.

Meanwhile prepare the yogurt dip. In a small bowl, combine all dip ingredients. For a less tart version, start without the lemon juice then add it, little by little, to taste. If you prefer not to feel garlic pieces in the dip, process the dip with a hand blender. A stand blender can used but you will need to increase the batch. Alternatively, liquefy the garlic in a mortar before mixing it in.

Remove from the oven, arrange on a serving platter, sprinkle with bacon bits, more black pepper and serve with the Greek Yogurt dip. Optionally add a few saffron strands on top of yogurt dip.