Lemon Dill Brussels Sprouts
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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
Instructions
- Wash hands with soap and water.
- In a small bowl, mix yogurt, dill weed, lemon juice, and salt. Set aside.
- In a large skillet over medium-high heat, sauté sprouts (cut side down) in margarine or butter until they begin to brown.
- 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.
- Mix sprouts with lemon dill sauce. Serve warm.
Nutrition
| Calories | 72 |
|---|---|
| Protein | 8 g |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 1 mg |
| Sodium | 332 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service