Braised Brussels Sprouts With Vinegar And Dill
- 3 lb Brussels sprouts
- 2 Tbsp. Wine vinegar
- 1/4 c. Minced fresh dill Salt and pepper
- Trim sprouts; halve if you like. In large pot of boiling salted water, cook brussels sprouts for 8 min if whole, 6 min if halved, or possibly till barely tender. Drain, refresh under cool running water and drain. In a well buttered 13 x 9 inch casserole, combine sprouts, vinegar, dill, and salt and pepper to taste; mix well. Bake, covered in 350 F oven for 10 min. Uncover and bake for 5 min longer.
- Makes 12 servings.
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