DILL BRUSSEL SPROUTS RECIPES

ROASTED BRUSSELS SPROUTS WITH DILL RECIPE - FOOD.COM

Roasted Brussels Sprouts With Dill Recipe - Food.com image

I found this years ago online and have made a few changes. The large amount of dill weed may seem over-the-top, but it pays off. People who hate sprouts love these. Well, most of them. These are good hot or cold - if any are left over.

Total Time 32 minutes

Prep Time 12 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs Brussels sprouts
1/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons dried dill weed
1 1/2 teaspoons lemon pepper
1/2-1 teaspoon salt

Steps:

Trim the sprouts and cut them in half.
Steam the sprouts for 8-10 minutes, depending on their size; drain them.
Let them cool if you want to prepare them ahead of time, up to this point.
Line a large baking pan with foil and spray with non-stick spray.
Mix the rest of the ingredients.
Put the sprouts in a large zip lock bag and add the dressing; mix them well.
At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
Roast at 450 until done the way you like them.
Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.

Nutrition Facts : Calories 224.2, FatContent 18.9, SaturatedFatContent 2.7, CholesterolContent 0, SodiumContent 330, CarbohydrateContent 12.9, FiberContent 4.6, SugarContent 3, ProteinContent 4.7

DIJON-DILL BRUSSELS SPROUTS RECIPE: HOW TO MAKE IT

Dijon-Dill Brussels Sprouts Recipe: How to Make It image

"I added my own touches, including crunchy water chestnuts, to this recipe from a friend," remarks Audrey Thibodeau of Mesa, Arizona. "The tender brussels sprouts get winning flavor from lemon, dill and Dijon mustard."

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

1-1/2 pounds fresh brussels sprouts, halved
3 tablespoons butter, melted
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained and halved

Steps:

Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.

Nutrition Facts : Calories 121 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 15g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 4g protein.

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