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Braised Brussel Sprouts with Vinegar and Dill
Yield: 12 Servings
3 lbs brussels sprouts
1/4 cup chopped fresh dill
2 Tbsp wine vinegar
salt and pepper
Trim sprouts; halved if desired. In large pot of boiling salted
water, cook brussels sprouts for 8 minutes if whole, 6 minutes if
halved, or until barely tender. Drain, refresh under cold running
water and drain again.
In well-greased 13x9 inch casserole, combine sprouts, dill, vinegar,
and salt and pepper to taste; mix well. Bake, covered, in 350F
oven for 10 minutes. Uncover and bake for 5 minutes longer. Makes
12 servings.
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Brussels Sprouts 08