• 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

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.