Serves 4
71 cal · 20 min
Lemon Dill Brussels Sprouts
Recipe GLPR1ecda0c4813a42
Tender Brussels sprouts seared until golden, then finished with a tangy lemon dill yogurt sauce. A light and flavorful side dish that pairs beautifully with any main course.
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Ingredients
1 cup plain fat-free or low-fat Greek yogurt
1 teaspoon fresh or dried dill weed
1 teaspoon fresh lemon juice
½ teaspoon salt
2 cups Brussels sprouts, trimmed and halved lengthwise
2 teaspoons butter or margarine
¼ cup water
Directions
In a small bowl, whisk together the Greek yogurt, dill weed, lemon juice, and salt until smooth. Set the lemon dill sauce aside.
Heat the butter in a large skillet over medium-high heat. Once melted and shimmering, carefully arrange the Brussels sprouts cut-side down in a single layer.
Sauté without stirring for 4 to 5 minutes, allowing the flat sides to develop a golden-brown color.
Stir the sprouts and add the water to the skillet. Reduce heat to medium, cover the pan, and steam until the water has mostly evaporated and the Brussels sprouts are tender-crisp, approximately 3 to 5 minutes.
Transfer the cooked Brussels sprouts to a serving bowl and gently fold in the lemon dill sauce until evenly coated.
Serve immediately while warm.
