Brussels sprouts

Braised Brussels Sprouts with Vinegar & Dill

1 1/2 pound Brussels sprouts
1/8 cup chopped fresh dill
1 tablespoon wine vinegar
Salt and pepper, to taste

Trim sprouts; halve 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 casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well. Bake, covered, in a 350 degree F. oven for 10 minutes. Uncover and bake for 5 minutes longer.

Serves 6.

From fooddownunder.com.

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