Makes 2 servings
1 cup Greek yogurt
1 teaspoon dill weed
1 teaspoon lemon juice
1 teaspoon salt
1 pound (2 cups) Brussels sprouts (trimmed and halved end to end)
2 teaspoons margarine or butter
1/4 cup water
- In a small bowl, mix yogurt, dill weed, lemon juice
and salt. Set aside.
- In a large pan over medium-high heat, sauté
sprouts (cut side down) in margarine or butter until
they begin to brown.
- Stir. Add water. Cover. Steam until the water is gone
and sprouts are tender crisp, 3-5 minutes.
- Mix sprouts with lemon dill sauce. Serve warm.
Recipe adapted from: Food Hero