Dilled Brussels Sprouts Food

DILLED BRUSSELS SPROUT MEDLEY

Steps:

• Place 1 in. of water in a large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until crisp-tender. Drain. Stir in the remaining ingredients.

BRUSSELS SPROUTS WITH DILL BUTTER

Steps:

• In a large pot of boiling salted water, cook brussels sprouts until tender, about 5 minutes. Drain thoroughly, toss with butter and dill, and season with salt and pepper. Serve with lemon wedges.

BRUSSELS SPROUTS WITH GARLIC DILL SAUCE

Steps:

• Steam split brussels sprouts for 15-20 minutes or until tender.
• Meanwhile, lightly spray a small saucepan with olive oil, and saute garlic briefly on medium heat, stirring.
• Add dill, stir briefly, and add chicken broth and wine; bring to a boil.
• Boil to drive off alcohol; season to taste with salt and white pepper.
• Slowly add cornstarch mixture while stirring, until desired consistency is obtained.
• Remove from heat.
• Place sprouts on plate and spoon sauce over them; serve.

ROASTED BRUSSELS SPROUTS WITH DILL

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.

DILLED BRUSSELS SPROUTS

Steps:

• Combine oil,lemon juice,onion dill,salt and pepper.
• Pour over Brussels sprouts.
• Cover and chill overnight.
• Serve cold.