1 1/2 lbs fresh Brussels sprouts
1/3 cup butter
2 tbsp fresh lemon juice
1 tsp dill weed
1/2 tsp salt
dash of freshly ground black pepper
2 tbsp finely chopped walnuts or pecans
Bring 1-inch of water to boil in a large saucepan; add Brussels sprouts. When water returns to a boil, cover saucepan, reduce heat and simmer 10 minutes.
Melt the butter in another large saucepan. Stir in the lemon juice, dill, salt, and pepper; cook stirring for 1 minute. Drain the cooked Brussels sprouts and add them to this saucepan. Toss to coat well, place in serving bowl and sprinkle with the walnuts or pecans.
2 tbsp fresh lemon juice
1 tsp dill weed
1/2 tsp salt
dash of freshly ground black pepper
2 tbsp finely chopped walnuts or pecans
Bring 1-inch of water to boil in a large saucepan; add Brussels sprouts. When water returns to a boil, cover saucepan, reduce heat and simmer 10 minutes.
Melt the butter in another large saucepan. Stir in the lemon juice, dill, salt, and pepper; cook stirring for 1 minute. Drain the cooked Brussels sprouts and add them to this saucepan. Toss to coat well, place in serving bowl and sprinkle with the walnuts or pecans.
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