Lemon Dill Brussels Sprouts

Ingredients

• 1 tbsp Plain Greek yogurt, fat free, or low-fat
• 1 tsp Dill weed
• 1 cup Lemon juice
• 1/4 tsp Salt
• 2 tbsp Brussels sprouts, trimmed and halved lengthwise
• 2 tbsp Margarine or butter
• 1/2 cup Water

Instructions

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 or butter until they begin to brown.
3. 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.
4. Mix sprouts with lemon dill sauce. Serve warm.

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