Yield: 12 Servings
Measure | Ingredient |
---|---|
3 pounds | Brussels sprouts |
2 tablespoons | Wine vinegar |
¼ cup | Chopped fresh dill |
\N \N | Salt and pepper |
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. In a well buttered 13 x 9 inch casserole, combine sprouts, vinegar, dill, and salt and pepper to taste; mix well. Bake, covered in 350=F8F oven for 10 minutes. Uncover and bake for 5 minutes longer. Makes 12 servings. Source: Canadian Living Magazine ch.
Posted to MM-Recipes Digest V3 #279 Date: Fri, 11 Oct 1996 13:40:10 -0400 From: Cindy J Hartlin <chartlin@...>