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Lemon-Dilled Brussels Sprouts

 Lemon-Dilled Brussels Sprouts
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.
4-6 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 3/4 cup equals 117 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 246 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein.