Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Lemon Dill Brussels Sprouts
Ingredients
1 cup plain Greek yogurt
1 teaspoon dill weed
1 teaspoon lemon juice
½ teaspoon salt
1 pound (2 cups) Brussels sprouts (trimmed and halved lengthwise)
2 teaspoons margarine or butter
¼ cup water
Directions
- 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.
- Refrigerate leftovers within 2 hours.
You might also like...
Turkey Salad
Turkey Salad
Diced turkey, crunchy vegetables, and sweet raisins combined with a creamy mayonnaise dressing.
Prepare:
10 minutes
Makes:
4 cups
Baked Meatballs
Baked Meatballs
Easy homemade meatballs with vegetables and oats for added moisture, flavor and nutrients!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
21 meatballs
Roasted Brussels Sprouts
Roasted Brussels Sprouts
Sweet, nutty, and smokey with a dash of tangy lemon.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
6 Cups
Tomato Pasta Salad
Tomato Pasta Salad
Great make ahead-meal with fresh veggies, Italian herbs and a tangy dressing.
Prepare:
15 minutes
Makes:
6 cups
Kiwi Popsicles
Kiwi Popsicles
Everyone will love these beautiful and naturally sweet and citrus-flavored treats. Perfect use for fresh or frozen kiwi and refreshing any time of year.
Prepare:
10 minutes
Makes:
8 pops
Creole Seasoning
Creole Seasoning
Add a savory flavor to your favorite vegetables, grains, meats, fish, seafood, poultry, soups and stews!
Prepare:
5 minutes
Makes:
about ½ cup
Comments
The flavors are so good! Kids loved them, even leftover, served cold!!