Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • 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.