Lemon Dill Brussels Sprouts

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


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

Recipe adapted from: Food Hero

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