Lemon Dill Brussels Sprouts

Try this different way to eat Brussels sprouts. The Greek yogurt combined with the dill makes the perfect creamy, fresh vegetable dish.

Yield

4 Servings

Serving size

1/4 of the recipe

Rating

4.20 of 5 (5 ratings)

Food groups

• Dairy: 1/4 cups
• Vegetables: 1/4 cups

Ingredients

• 1 cup plain Greek yogurt, fat free (or low-fat)
• 1 teaspoon dill weed
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 2 cups Brussels sprouts, trimmed and halved lengthwise (1 pound)
• 2 teaspoons margarine or butter
• 1/4 cup water

Directions

1. Wash hands with soap and water.
2. In a small bowl, mix yogurt, dill weed, lemon juice, and salt.
3. Set aside.
4. In a large skillet over medium-high heat, sauté sprouts (cut side down) in margarine or butter until they begin to brown.
5. Stir sprouts and add water.
6. Cover the pan and steam until the water is gone and sprouts are tender crisp, about 3 to 5 minutes.
7. Mix sprouts with lemon dill sauce.
8. Serve warm.

Nutrition per serving

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Source

Recipe by: Food Hero — Oregon State University Cooperative Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/lemon-dill-brussels-sprouts. Federal works are public domain in the United States.