Dilled Brussels Sprout Medley Recipe

3 1
Dilled Brussels Sprout Medley Recipe
Dilled Brussels Sprout Medley Recipe photo by Taste of Home
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Dilled Brussels Sprout Medley Recipe

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This special side packs lots of flavor and perks up just about any plate. Priscilla Gilbert — Indian Harbour Beach, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/4 cups fresh or frozen brussels sprouts, thawed and halved
  • 1-1/4 cups fresh baby carrots
  • 1 tablespoon butter
  • 3 teaspoons snipped fresh dill or 1 teaspoon dill weed
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place 1 in. of water in a large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. Yield: 4 servings.
Originally published as Dilled Brussels Sprout Medley in Simple & Delicious March/April 2010, p24

Nutritional Facts

3/4 cup: 78 calories, 5g fat (2g saturated fat), 8mg cholesterol, 215mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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  • 2-1/4 cups fresh or frozen brussels sprouts, thawed and halved
  • 1-1/4 cups fresh baby carrots
  • 1 tablespoon butter
  • 3 teaspoons snipped fresh dill or 1 teaspoon dill weed
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place 1 in. of water in a large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. Yield: 4 servings.
Originally published as Dilled Brussels Sprout Medley in Simple & Delicious March/April 2010, p24

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