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Lemon Dill Brussels Sprouts




1 cup
Greek yogurt
1 teaspoon
dill weed
1 teaspoon
lemon juice
1 teaspoon
1 pound
(2 cups) Brussels sprouts ( trimmed and halved lenghtwise)
2 teaspoons
margarine or butter
1⁄4 cup


  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.
  5. Refrigerate leftovers within 2 hours.
Photo of Lemon Dill Brussels Sprouts
Prep time: 15 minutes
Cooking time: 10 minutes
Makes: 2 cups
Nutrition Facts: View Label
Last updated: 01/15/20

1 Comments for "Lemon Dill Brussels Sprouts"

The flavors are so good! Kids loved them, even leftover, served cold!!