How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sweet-and-Sour Brussels Sprouts with Fresh Dill?

You need 8 ingredients. The key ingredients include: 12 ounces large brussels sprouts, trimmed, halved through stem end, 2 tablespoons apple cider vinegar, 2 tablespoons canned crushed tomatoes with added puree, 1 tablespoon sugar, and more.

Is Sweet-and-Sour Brussels Sprouts with Fresh Dill suitable as soups & stews?

Yes, Sweet-and-Sour Brussels Sprouts with Fresh Dill falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Sweet-and-Sour Brussels Sprouts with Fresh Dill?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet-and-Sour Brussels Sprouts with Fresh Dill Recipe

Name: Sweet-and-Sour Brussels Sprouts with Fresh Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces large brussels sprouts, trimmed, halved through stem end; 2 tablespoons apple cider vinegar; 2 tablespoons canned crushed tomatoes with added puree; 1 tablespoon sugar; 2 teaspoons cornstarch; 2/3 cup low-salt chicken broth; 4 teaspoons chopped fresh dill; 1 tablespoon butter

Sweet-and-Sour Brussels Sprouts with Fresh Dill – a delicious recipe with brussels sprouts, apple cider vinegar, tomatoes, sugar, cornstarch, low-salt chicken broth. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

12 ounces large brussels sprouts, trimmed, halved through stem end
2 tablespoons apple cider vinegar
2 tablespoons canned crushed tomatoes with added puree
1 tablespoon sugar
2 teaspoons cornstarch
2/3 cup low-salt chicken broth
4 teaspoons chopped fresh dill
1 tablespoon butter

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
118 kcal
Category
Soups & Stews

Eats Now Editorial Team

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Sweet-and-Sour Brussels Sprouts with Fresh Dill

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