Recipes

[humphrey]

These are a nice change for a winter veggie.

Lemon-Dill Brussels Sprouts

1 1/2 lb Brussels sprouts

1/3 cup butter

2 Tbsp lemon juice

1 tsp dried dill

1/2 tsp salt

1/8 tsp pepper

2 Tbsp finely chopped walnuts

Bring Brussels sprouts and 1 inch of water to boil in saucepan. Reduce heat, cover and simmer 8-10 minutes until tender (don't overcook). Drain sprouts. Put butter in pan to melt; add in dill, salt and pepper. Add sprouts back to pan and coat in sauce. Sprinkle with walnuts.