Braised Brussels Sprouts with Vinegar and Dill



12 servings



3 lbs. brussels sprouts
1/4 cup fresh dill, chopped
2 tbsp. wine vinegar
Salt and pepper, to taste


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 350°F oven for 10 minutes. Uncover and bake for 5 minutes longer.

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