Lemon-Dilled Brussels Sprouts

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.

• Ready In: 30 mins
• Serves: 2-3

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.