Pan Seared Lemon Dill Brussel Sprouts

Pan-seared brussels sprouts cooked with light butter, pinch of salt, and garlic then topped with a lemon, garlic Greek yogurt dip. This goes perfect alongside some lemon-pepper chicken and rice or your favorite lean protein and complex carb. The brussels sprouts offer fiber, Vitamin K, Vitamin C, and folate! Surprisingly enough, one serving of these recipes comes packed with 14 grams of protein!

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Ingredients:

Brussels

2 tbsp Minced garlic

2 tbsp Lite butter (I use the Smart Choice, or I Can’t Believe It’s Not Butter)

2 lbs. Brussels sprouts trimmed and halved lengthwise

Pinch Salt

½ cup Water

Dip

1 cup Non-fat plain Greek yogurt

1 tbsp Dried dill weed

2 tsp Lemon juice

Directions:

1. Heat deep skillet with lid over medium-high heat. Add garlic and cook in skillet for 1 minute.

2. Add butter, brussels, and salt. Cook for 3-5 minutes, or until brussels start to brown and edges get crispy. Stir/toss frequently.

3. Pour water into skillet. Cover and let cook under brussels are tender. This will take about 5-8 minutes.

4. In the meantime, prep the dip by mixing all the dip ingredients. Stir until evenly combined.

Serve hot brussels with dip over the top! Enjoy 😊

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Servings: 4

Serving Size: 1 Cup of Brussels + 1/4 cup dips