Recipe and Photo source:

Number of servings: 4

Time for preparation (including preparation and cooking): 25 minutes



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



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