Lemon-Dilled Brussels Sprouts Recipe

  • 1 1/2 pounds fresh Brussels sprouts
  • 1/3 cup butter
  • 2 tablespoons lemon juice
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons finely chopped walnuts
  1. In a saucepan, bring 1 in. of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the lemon juice, dill, salt and pepper; cook and stir for 1 minute. Drain sprouts; add to butter mixture and toss to coat. Sprinkle with walnuts.