Lemon Dill Brussels Sprouts

Name: Lemon Dill Brussels Sprouts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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

Recipe GLPR1ecda0c4813a42

Side Dish

20 min

71 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are reliably stocked at every Charlotte chain, and the cost per serving is roughly $1.50–$2 when you buy plain frozen brussels sprouts and use pantry staples like butter and lemon. The stated 20 minutes is honest if you're buying pre-trimmed fresh sprouts; with whole fresh sprouts from the bin, add 8–10 minutes for trimming and halving. This is a straightforward weeknight side for four that reheats adequately and lands well in a Southern kitchen where produce-forward accompaniments are standard, but it's not distinctive enough to rotate into heavy rotation unless your household actively seeks bright, tangy veggie sides.

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