Brown Butter and Dill Brussels Sprouts

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).