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Baby Potatoes and Brussels SproutsApril 15, 2015
In a dill cream sauce… so easy and soooo good!
Ingredients
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
Time
- 5 min
- 25 min
- 30 min
Courses
Dinner/Late Night/Lunch/Side DishesCuisines
AmericanDifficulties
Cooking with Kids Friendly/Quick & EasyInstructions
- 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.
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??
Sure, we can help you!! Here is a direct link to the spice blend, it’s just in a different package but can be used the same way you’re used to. https://www.urbanaccents.com/product/herby-dill-garlic-standout-sides/