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2 Cups
Prep time:
15 minutes
Cooking time:
10 minutes


1 cup plain Greek yogurt
1 teaspoon dill weed
1 teaspoon lemon juice
1/2 teaspoon salt
1 pound (2 cups) Brussels sprouts (trimmed and halved lengthwise)
2 teaspoons margarine or butter
¼ cup water


  1. Wash hands with soap and water.
  2. In a small bowl, mix yogurt, dill weed, lemon juice and salt. Set aside.
  3. In a large skillet over medium-high heat, sauté sprouts (cut side down) in margarine or butter until they begin to brown.
  4. Stir sprouts and add water. Cover the pan and steam until the water is gone and sprouts are tender crisp, about 3 to 5 minutes.
  5. Mix sprouts with lemon dill sauce.  Serve warm.
  6. Refrigerate leftovers within 2 hours.