
Makes: 4 Servings
Cook Time: 10 minutes
Preparation Time: 15 minutes
Try this different way to eat Brussels sprouts. The Greek yogurt combined with the dill makes the perfect creamy, fresh vegetable dish.
Ingredients
- 1 cup plain Greek yogurt, fat free (or low-fat)
- 1/3 tablespoon dill weed (1 teaspoon)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 2 cups (1 pound) Brussels sprouts (trimmed and halved lengthwise)
- 2 teaspoons margarine or butter
- 1/4 cup water
Directions
- In a small bowl, mix yogurt, dill weed, lemon juice and salt. Set aside.
- In a large skillet over medium-high heat, saute 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.
Source: Food Hero Oregon State University Cooperative Extension Service
Nutrition Information
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 |