Ingredients:
3 lbs Brussels sprouts
1/4 cup fresh dill, Chopped
2 tablespoons wine vinegar
salt & pepper
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 13×9-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.
Servings: 12
Time preparation: 25 min.
Time total: 48 min.