dinner
Lemon Dill Brussels Sprouts
Ingredients, directions and serving information for Lemon Dill Brussels Sprouts.
Original recipe text is provided in English.
Servings: 4
Total time: 25 min
Ingredients
- 1 cup plain Greek yogurt, fat free
- 1 teaspoon dill weed
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 2 cups Brussels sprouts, trimmed and halved lengthwise
- 2 teaspoons margarine or butter
- 1/4 cup water
Instructions
- Wash hands with soap and water.
- In a small bowl, mix yogurt, dill weed, lemon juice, and salt. Set aside.
- In a large skillet over medium-high heat, sauté sprouts (cut side down) in margarine or butter until they begin to brown.
- 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.
- Mix sprouts with lemon dill sauce. Serve warm.
Source-reported nutrition per serving
serving Size1/4 of the recipe
calories71 calories
protein8g
carbohydrate7g
fat2g
saturated Fat0g
fiber2g
sugar3g
sodium347mg
cholesterol3mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
