- 1½ cups yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons real maple syrup or honey
- ¼ to ½ teaspoon salt
- 1 tablespoon minced fresh dill (or 1 teaspoon dried dill)
- Freshly ground black pepper to taste
- 1 to 1½ pounds Brussels sprouts
- 1 tablespoon butter
- Salt to taste
- Whisk together the sauce ingredients in a medium-sized bowl. Cover and let the mixture come to room temperature. (You can also heat it gently in the microwave for about 40 seconds.) Set aside.
- Quarter or mince the Brussels sprouts, unless they are very small, in which case leave them whole.
- Melt the butter in a large skillet. Add the Brussels sprouts and sprinkle lightly with salt. Stir, cover, and cook over medium heat until quite tender (8 to 10 minutes).
- When they are done to your liking, transfer them to a serving bowl or small platter, and pour the sauce over the top. Serve right away.