Brussels sprouts get dressed up for the holidays when I make this flavorful dish. Lemon and dill season the buttery sauce, and chopped walnuts add just the right crunch.
- 1-1/2 pounds fresh brussels sprouts
- 1/3 cup butter
- 2 tablespoons lemon juice
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons finely chopped walnuts
- In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Meanwhile, in another large saucepan, melt butter. Stir in the lemon juice, dill, salt and pepper; cook and stir for 1 minute. Drain sprouts; add to butter mixture and toss to coat. Sprinkle with walnuts. Yield: 4-6 servings.
Originally published as Lemon-Dilled Brussels Sprouts in Country Woman Christmas Annual 2001, p25
Reviews for Lemon-Dilled Brussels Sprouts
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 8, 2011
"This was very tasty! The walnuts added a perfect crunch. I can hardy wait to have the leftovers tomorrow! I used a package of frozen Brussels sprouts and just cooked them in the microwave until hot, then poured the sauce over the top."