Brussels Sprouts With Dill Butter

Oxmoor House
12 servings


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4 (8-ounce) packages frozen Brussels sprouts
1/4 cup plus 2 tablespoons butter or margarine, melted
1 teaspoon dried whole dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh dill weed


Cook Brussels sprouts according to package directions; drain. Place in a serving dish, and keep warm.

Combine next 4 ingredients; pour over Brussels sprouts. Garnish with fresh dill weed.

Created date

February 2010