Thursday, July 19, 2012


1 1/2 lbs fresh brussels sprouts
1/3 cup butter
2 tbsp fresh lemon juice
1 tsp dill weed
1/2 tsp salt
dash of freshly ground black pepper
2 tbsp finely chopped walnuts or pecans

Bring 1-inch of water to boil in a large saucepan; add brussels sprouts.  When water returns to a boil, cover saucepan, reduce heat and simmer 10 minutes.

Melt the butter in another large saucepan.  Stir in the lemon juice, dill, salt, and pepper; cook stirring for 1 minute.  Drain the cooked brussels sprouts and add them to this saucepan.  Toss to coat well, place in serving bowl and sprinkle with the walnuts or pecans.

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