Dijon-Dill Brussels Sprouts Recipe
Dijon-Dill Brussels Sprouts Recipe photo by Taste of Home

Dijon-Dill Brussels Sprouts Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings

Ingredients

  • 1-1/2 pounds fresh brussels sprouts, halved
  • 3 tablespoons butter, melted
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon dill weed
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (8 ounces) sliced water chestnuts, drained and halved

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.

Directions

  1. Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well. Yield: 4-6 servings.
Originally published as Dijon-Dill Brussels Sprouts in Quick Cooking November/December 1998, p56

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.

Reviews for Dijon-Dill Brussels Sprouts

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   (3)
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MY REVIEW
Reviewed Oct. 28, 2013

Yum! I like to make sprouts with butter, lemon juice, basil, salt, and pepper, but these were far better. New favorite.

MY REVIEW
Reviewed Jun. 10, 2011

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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