Creamy Dijon Brussels Sprouts

• Produce

  • 1 Lemon, zest
  • 1 tsp Oregano, dried

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Garlic salt
  • 1 Salt and fresh ground pepper

• Dairy

  • 1/4 cup Sour cream, light
  • 1/4 cup Yogurt, non-fat plain

• Other

  • 2 pounds brussels sprouts, halved and ends trimmed*

Found on diethood.com

Description

Ingredients

• 2 pounds brussels sprouts, halved and ends trimmed*
• 1/4-cup light sour cream
• 1/4-cup non fat plain yogurt
• 1 tablespoon dijon mustard
• 2 tablespoons lemon juice
• 1/4-teaspoon garlic salt
• 1 teaspoon dried oregano
• salt and fresh ground pepper, to taste
• lemon zest, fresh cracked pepper, and dried oregano, for garnish

Directions

• 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.

Nutrition