In a dill cream sauce… so easy and soooo good!
- 4 servings
- Preparation: 5 min
- Cooking: 25 min
- Ready in: 30 min
- Place potatoes in a saucepan; cover with cold water and a pinch of salt. Bring to a boil; simmer for 10 min.
- Add Brussels sprouts and continue to cook until vegetable are fork tender; drain well.
- In a large skillet, combine sour cream (or yogurt), Tzatziki Dill & Garlic and salt and pepper to taste. Add drained veggies.
- Stir to combine and serve after the sauce is warmed through. Garnish with chives.