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Lemon-Dilled Brussels Sprouts

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“A delicious way to serve fresh brussels sprouts. Make sure that when preparing that yellowed outer leaves are trimmed away and that an X is cut in the core end with a sharp knife. October through February is the peak season for this member of the cabbage family. Select small, firm, tightly closed heads that have a bright green color.”
READY IN:
30mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and trim the sprouts, cut an X in the core end.
  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. In a small microwave safe dish, melt the butter and blend in lemon juice, dill weed and lemon zest.
  4. Drain the sprouts, return to pan and dry over heat for 1 to 2 minutes.
  5. Pour the butter mixture over, tossing to coat, stir in chopped almonds.
  6. Enjoy.

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