Lemon Dill Brussels Sprouts

Ingredients

1 cup Greekyogurt

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

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 until they begin to brown.
Stir. Add water. Cover. Steam until the water is gone and sprouts are tender crisp, 3 to 5 minutes.
Mix sprouts with lemon dill sauce. Serve warm.
Refrigerate leftovers within 2 hours.

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