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
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 72 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 1 mg |
| Sodium | 332 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 8 g |
| Vitamin D | 0 mcg |
| Calcium | 92 mg |
| Iron | 1 mg |
| Potassium | 267 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Lemon Dill Brussels Sprouts. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.