Lemon Dill Brussels Sprouts

15 min · Serves 4

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 1 cupplain Greek yogurt
• 4.9 mldill weed
• 4.9 mllemon juice
• 2½ mlsalt
• 2 cupsBrussels sprouts
• 9.9 mlmargarine or butter
• ¼ cupwater

How to cook it

1. Combine the yogurt, dill, lemon juice, and salt in a small bowl and set it aside.
2. Heat the butter in a large skillet over medium-high heat.
3. Place the halved Brussels sprouts cut-side down in the skillet and cook until they start to brown.
4. Add the water to the skillet, cover, and steam for 3 to 5 minutes until the water evaporates and the sprouts are tender-crisp.
5. Toss the cooked sprouts with the prepared yogurt sauce and serve immediately.

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