Lemon Dilled Brussels Sprouts

Brussels sprouts get dressed up for the holidays when you make this flavorful dish. Lemon and dill season the buttery sauce, and chopped walnuts add just the right crunch.


4 to 6 servings


1 1/2 pounds fresh brussels sprouts
1/3 cup butter
2 tablespoons lemon juice
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely chopped walnuts


In a large saucepan, bring 1 inch of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until tender. Meanwhile, in another large saucepan, melt butter. Stir in the lemon juice, dill, salt and pepper; cook and stir for 1 minute. Drain sprouts; add to butter mixture and toss to coat. Sprinkle with walnuts.

Estimated Time

Preparation/Total Time: 25 minutes

Nutritional Information

3/4 cup equals 117 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 246 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein.

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