Braised Brussels Sprouts With Vinegar and Dill

Recipe by Cindy Hartlin
READY IN: 48mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim sprouts; halved if desired.
  • In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
  • Drain, refresh under cold running water and drain again.
  • In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
  • Bake, covered, in 350°F oven for 10 minutes.
  • Uncover and bake for 5 minutes longer.
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