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"I added my own touches, including crunchy water chestnuts, to this recipe from a friend," remarks Audrey Thibodeau of Mesa, Arizona. "The tender brussels sprouts get winning flavor from lemon, dill and Dijon mustard."
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 121 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 230 mg sodium, 15 g carbohydrate, 5 g fiber, 4 g protein.
Originally published as Dijon-Dill Brussels Sprouts in Quick Cooking November/December 1998, p56
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Reviewed on Jun. 10, 2011 by mrstiv
I steamed the sprouts for about 10 minutes, then spread them on a lightly oil baking sheet along with the sliced water chestnuts.I sprayed quickly with olive oil. Then squeezed a fresh lemon on them, added a twist or 2 of sea salt, freshly ground black pepper, and the dried dill. Finally, gently poured a mixture of the melted butter and coarsely ground dijon mustard over all. Popped into the convection oven at 450 for about 10 minutes until they began to brown and crisp up. Delicious!!!
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