Ingredients Jump to Instructions ↓

  1. 1 pound(s) Brussels sprouts , trimmed and quartered 1 tablespoon(s) unsalted butter 1 tablespoon(s) extra-virgin olive oil 3 tablespoon(s) slivered almonds , toasted (see Tips & Techniques) 1 tablespoon(s) white-wine vinegar 1 tablespoon(s) chopped fresh dill , or 1 teaspoon dried 1/4 teaspoon(s) salt 1/4 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Bring 1-inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover, and steam until tender, 5 to 7 minutes. Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt, and pepper. Toss to combine. Exchanges: 1 vegetable, 2 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (21% dv), Folate (19% dv).


Send feedback