Lemon Dill Brussels Sprouts
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/05/lemon_dill_brussels_sprouts_v.jpg)
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
15 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
10 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
2 cups
Lemon Dill Brussels Sprouts
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/05/lemon_dill_brussels_sprouts_v.jpg)
Ingredients:
- 1 cup Greek yogurt
- 1 teaspoon dill weed
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 pound (2 cups) Brussels sprouts (trimmed and halved lengthwise)
- 2 teaspoons margarine or butter
- 1/4 cup water
Directions:
1. In a small bowl, mix yogurt, dill weed, lemon juice and salt. Set aside.
2. In a large skillet over medium-high heat, sauté sprouts (cut side down) in margarine until they begin to brown.
3. Stir. Add water. Cover. Steam until the water is gone and sprouts are tender crisp, 3 to 5 minutes.
4. Mix sprouts with lemon dill sauce. Serve warm.
Refrigerate leftovers within 2 hours.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
15 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
10 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
2 cups
![](https://eatgathergo.org/wp-content/uploads/2021/05/lemon_dill_brussels_sprouts_eng_11.1.17.jpg)
![Learn more code](https://eatgathergo.org/wp-content/uploads/2024/07/EGG-QR.png)
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).