Lemon-Dilled Brussels Sprouts

1. 1

   Wash and trim the sprouts, cut an X in the core end.

2. 2

   In a large saucepan, bring 1 inch of water and the sprouts to a boil; reduce heat, cover and simmer for 10 to 12 minutes or until fork tender.

3. 3

   In a small microwave safe dish, melt the butter and blend in lemon juice, dill weed and lemon zest.

4. 4

   Drain the sprouts, return to pan and dry over heat for 1 to 2 minutes.

5. 5

   Pour the butter mixture over, tossing to coat, stir in chopped almonds.

6. 6

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.