Brussels Sprouts and Onions with Dill
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Ingredients
| 1-1/2 tbsp. | vegetable oil | | 6 | sm. white onions (each about 1-inch in diameter), quartered lengthwise and peeled | | 12 | Brussels sprouts, quartered lengthwise and trimmed | | 1/4 cup | water | | 1 tsp. | sugar | | 1 tsp. | fresh dill, minced | | 2 sprigs | fresh dill* |
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Instructions
In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1-1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs.
Author's Comments
* The sprigs are for garnish.
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