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Braised Brussels Sprouts With Vinegar And Dill

vegetables

3 pounds Brussels sprouts
1/4 cup chopped fresh dill
2 tablespoons wine vinegar
salt and pepper

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 350ºF oven for 10 minutes. Uncover and bake for 5 minutes longer. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Contributor: The Canadian Living Entertaining Cookbook

Yield: 12 servings

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