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lemon dilled brussels sprouts


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.


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  • Carbohydrates: 176.6
  • Fats: 13.0
  • Dietary Fiber: 22.0
  • Minerals: 4.0
  • Proteins: 17.0
  • Vitamins: 19.0
  • Water: 7.0


  1. Wash and trim the sprouts
  2. Cut an x in the core end
  3. In a large saucepan
  4. Bring 1 inch of water and the sprouts to a boil
  5. Reduce heat
  6. Cover and simmer for 10 to 12 minutes or until fork tender
  7. In a small microwave safe dish
  8. Melt the butter and blend in lemon juice
  9. Dill weed and lemon zest
  10. Drain the sprouts
  11. Return to pan and dry over heat for 1 to 2 minutes
  12. Pour the butter mixture over
  13. Tossing to coat
  14. Stir in chopped almonds
  15. Enjoy

Step 7

Total Time in Minute 30

Ingredients Count 8

cooking lemon dilled brussels sprouts

See More Relate Photo


Fresh brussels sprout


Lemon juice

Dill weed

Lemon zest




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