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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of the recipe
71
Calories
8g
Protein
7g
Carbs
2g
Fat
2g
Fiber
3g
Sugar
347mg
Sodium
Saturated Fat 0 g · Cholesterol 3 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
plain Greek yogurt, fat free
1 cup · or low-fat
dill weed
1 teaspoon
lemon juice
1 teaspoon
salt
1/2 teaspoon
Brussels sprouts, trimmed and halved lengthwise
2 cups · 1 pound
margarine or butter
2 teaspoons
water
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
In a small bowl, mix yogurt, dill weed, lemon juice, and salt. Set aside.
- 3
In a large skillet over medium-high heat, sauté sprouts (cut side down) in margarine or butter until they begin to brown.
- 4
Stir sprouts and add water. Cover the pan and steam until the water is gone and sprouts are tender crisp, about 3 to 5 minutes.
- 5
Mix sprouts with lemon dill sauce. Serve warm.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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