Sautéed Brussels Sprouts With Lemon Dill Yogurt

Ingredients

• 1/3 cup plain fat-free Greek yogurt
• 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

Method

1. 1 In a small bowl, mix yogurt, dill weed, lemon juice, and salt. Set aside.
2. 2 Heat margarine or butter in a large skillet over medium-high heat. Sauté sprouts cut side down until they begin to brown.
3. 3 Stir sprouts, add water, cover, and steam until water evaporates and sprouts are tender-crisp, 3-5 minutes.
4. 4 Toss sprouts with the lemon dill sauce and serve warm.