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Baby Potatoes and Brussels Sprouts

Baby Potatoes and Brussels Sprouts
Baby Potatoes and Brussels Sproutsjim dygasApril 15, 2015

In a dill cream sauce… so easy and soooo good!


4 servings
  • 2 cups baby new potatoes, scrubed
  • 2 cups Brussels sprouts, trimmed and cleaned
  • 1 cup sour cream (or Greek Yogurt for a healthier version)
  • 1 Tbsp Urban Accents Tzatziki Dill & Garlic
  • salt & pepper
  • 1 large handful chives, chopped


  1. Place potatoes in a saucepan; cover with cold water and a pinch of salt. Bring to a boil; simmer for 10 min.
  2. Add Brussels sprouts and continue to cook until vegetable are fork tender; drain well.
  3. In a large skillet, combine sour cream (or yogurt), Tzatziki Dill & Garlic and salt and pepper to taste. Add drained veggies.
  4. Stir to combine and serve after the sauce is warmed through. Garnish with chives.


2 Replies to “Baby Potatoes and Brussels Sprouts”

  1. I have just finished my bottle of the tzatziki dill and garlic powder – wonderful!! I need to have more bottles but cannot find how to buy more either on your website or on the internet. Please help me!! Where can I find this item??

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