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
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