Quick, easy, and a simply delicious side dish with Brussels Sprouts tossed in a creamy, citrusy, dijon sauce.
Servings : 4
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Ingredients
2poundsbrussels sprouts, halved and ends trimmed*
1/4-cuplight sour cream
1/4-cupnon fat plain yogurt
1tablespoondijon mustard
2tablespoonslemon juice
1/4-teaspoongarlic salt
1teaspoondried oregano
salt and fresh ground pepper, to taste
lemon zest, fresh cracked pepper, and dried oregano, for garnish
Instructions
Add water to a large saucepan and bring to a rapid boil.
Add brussels sprouts to water and cook for 10 to 12 minutes, or until desired tenderness.
In the meantime, prepare the sauce by combining sour cream, yogurt, dijon mustard, lemon juice, garlic salt, oregano, salt and pepper in a mixing bowl; stir until thoroughly incorporated. Taste for seasonings and adjust accordingly.
Drain brussels sprouts and rinse with cold water so they stop cooking; drain again.
Add brussels sprouts to dijon mixture and toss to coat.
Transfer to a serving plate.
Garnish with dried oregano, fresh cracked pepper, and lemon zest.
Serve.
Notes
*You can trim and half the brussels sprouts the night before you plan to make them. Store in the refrigerator.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: American
Keyword: brussel sprouts recipe, creamy brussels sprouts, how to cook brussels sprouts, side dish recipe, thanksgiving recipes, thanksgiving side dish