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Lemon Dill Brussels Sprouts


1 cup Greek yogurt
1 teaspoon dill weed
1 teaspoon lemon juice
1 teaspoon salt
1 pound (2 cups) Brussels sprouts ( trimmed and halved lenghtwise)
2 teaspoons margarine or butter
¼ 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.
Photo of Lemon Dill Brussels Sprouts
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 2 Cups
Nutrition Facts: View Label


The flavors are so good! Kids loved them, even leftover, served cold!!