For a pretty side dish, try this lovely combination of fresh vegetables from Page Alexander of Baldwin City, Kansas. Tossed with a buttery sauce seasoned with lemon and dill, the delicious and nutritious blend cooks in minutes on the stove.
- 3/4 pound fresh baby carrots
- 4 medium new potatoes, quartered
- 6 fresh brussels sprouts, halved
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon dill weed
- 1/8 teaspoon pepper
- Place the vegetables in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until crisp-tender.
- In a large serving bowl, combine the butter, lemon juice, salt, dill and pepper. Add the vegetables and toss to coat. Serve immediately. Yield: 6 servings.
Originally published as Lemon-Dill Steamed Vegetables in Simple & Delicious November/December 2006, p46
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