Prep 15 mins
Cook 12 mins
This comes from Taste of Home/Simple magazine.
- 2 1⁄4 cups Brussels sprouts, fresh or frozen, thawed and halved
- 1 1⁄4 cups baby carrots
- 1 tablespoon butter
- 1 teaspoon dill weed
- 1 1⁄2 teaspoons olive oil
- 1 1⁄2 teaspoons balsamic vinegar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Place 1 inch of water in large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer 8-12 minutes or until crisp tender. Drain. Stir in remaining ingredients and serve.
Quick and easy to make, and I was really craving brussels sprouts tonight! Loved the balsamic vinegar in this....may have upped the amount a bit. Served with salmon with dijon-dill sauce, and these were wonderful together. Looked great together too! Thanks for sharing! Made for Rookie Tag!