Lemon-Dilled Brussels Sprouts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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A delicious way to serve fresh brussels sprouts. Make sure that when preparing that yellowed outer leaves are trimmed away and that an X is cut in the core end with a sharp knife. October through February is the peak season for this member of the cabbage family. Select small, firm, tightly closed heads that have a bright green color. Ingredients:
1 lb fresh brussels sprout |
1 tablespoon butter, melted |
1 tablespoon lemon juice |
1/2 teaspoon dill weed |
1 tablespoon lemon zest |
salt |
pepper |
1 tablespoon almonds, finely chopped |
Directions:
1. Wash and trim the sprouts, cut an X in the core end.
2. In a large saucepan, bring 1 inch of water and the sprouts to a boil; reduce heat, cover and simmer for 10 to 12 minutes or until fork tender.
3. In a small microwave safe dish, melt the butter and blend in lemon juice, dill weed and lemon zest.
4. Drain the sprouts, return to pan and dry over heat for 1 to 2 minutes.
5. Pour the butter mixture over, tossing to coat, stir in chopped almonds.
6. Enjoy.
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