Brussels Sprouts and Onions with Dill

1. 1

   In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1-1/2 minutes.

2. 2

   Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes.

3. 3

   If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill.

4. 4

   Garnish vegetables with dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.