Lemon Dill Brussels Sprouts
Sample this tangy dressing on freshly sautéed Brussels sprouts!
Prep Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients
- 1 cup Greek yogurt
- 1 teaspoon dill weed
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 pound (2 cups) Brussels sprouts (trimmed and halved lengthwise)
- 2 teaspoons margarine or butter
- ¹⁄4 cup water
Directions
- In a small bowl, mix yogurt, dill weed, lemon juice and salt. Set aside.
- In a large skillet over medium-high heat, sauté sprouts (cut side down) in margarine until they begin to brown.
- Stir. Add water. Cover. Steam until the water is gone and sprouts are tender crisp, 3 to 5 minutes.
- Mix sprouts with lemon dill sauce. Serve warm.
- Refrigerate leftovers within 2 hours.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 60 |
| Total Fat | 2 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 190 mg |
| Total Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Total Sugars | 2 g |
| Added Sugars included | |
| Protein | 5 g |