Brussels Sprouts with Dill Butter
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.
- Total Time:
- Servings: 6
Source: Everyday Food, November 2012
- Salt and pepper
- 1 pound brussels sprouts, trimmed and halved
- 3 tablespoons unsalted butter
- 1/4 cup fresh dill, roughly chopped
- Lemon wedges, for serving
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.