Brussels Sprouts With Dill Butter Recipes

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LEMON-DILLED BRUSSELS SPROUTS



Lemon-Dilled Brussels Sprouts image

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

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 7

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

Steps:

  • In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 8-10 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.

Nutrition Facts : Calories 117 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 246mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

BRUSSELS SPROUTS WITH BROWNED BUTTER



Brussels Sprouts With Browned Butter image

Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!

Provided by OCGIRLSTAR

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 small red onion, chopped
3 cloves garlic, coarsely chopped
2 tablespoons butter

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
  • Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
  • Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
  • Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g

BRUSSELS SPROUTS WITH DILL BUTTER



Brussels Sprouts with Dill Butter image

In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Number Of Ingredients 5

Salt and pepper
1 pound brussels sprouts, trimmed and halved
3 tablespoons unsalted butter
1/4 cup fresh dill, roughly chopped
Lemon wedges, for serving

Steps:

  • In a large pot of boiling salted water, cook brussels sprouts until tender, about 5 minutes. Drain thoroughly, toss with butter and dill, and season with salt and pepper. Serve with lemon wedges.

Nutrition Facts : Calories 84 g, Fat 6 g, Fiber 3 g, Protein 3 g, SaturatedFat 4 g

DIJON-DILL BRUSSELS SPROUTS



Dijon-Dill Brussels Sprouts image

"I added my own touches, including crunchy water chestnuts, to this recipe from a friend," remarks Audrey Thibodeau of Mesa, Arizona. "The tender brussels sprouts get winning flavor from lemon, dill and Dijon mustard."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 8

1-1/2 pounds fresh brussels sprouts, halved
3 tablespoons butter, melted
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained and halved

Steps:

  • Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.

Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 230mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 5g fiber), Protein 4g protein.

ROASTED BRUSSELS SPROUTS WITH DILL



Roasted Brussels Sprouts With Dill image

I found this years ago online and have made a few changes. The large amount of dill weed may seem over-the-top, but it pays off. People who hate sprouts love these. Well, most of them. These are good hot or cold - if any are left over.

Provided by One Happy Woman

Categories     Vegetable

Time 32m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs Brussels sprouts
1/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons dried dill weed
1 1/2 teaspoons lemon pepper
1/2-1 teaspoon salt

Steps:

  • Trim the sprouts and cut them in half.
  • Steam the sprouts for 8-10 minutes, depending on their size; drain them.
  • Let them cool if you want to prepare them ahead of time, up to this point.
  • Line a large baking pan with foil and spray with non-stick spray.
  • Mix the rest of the ingredients.
  • Put the sprouts in a large zip lock bag and add the dressing; mix them well.
  • At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
  • Roast at 450 until done the way you like them.
  • Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.

Nutrition Facts : Calories 224.2, Fat 18.9, SaturatedFat 2.7, Sodium 330, Carbohydrate 12.9, Fiber 4.6, Sugar 3, Protein 4.7

STEAMED BRUSSELS SPROUTS WITH LEMON-DILL BUTTER



Steamed Brussels Sprouts with Lemon-Dill Butter image

Herbed butter can be made ahead of time and used on other vegetables, fish, or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, room temperature
Zest and juice of 1 lemon, plus 1 lemon, quartered
1/2 cup chopped fresh dill, plus more for garnish
1 clove garlic, finely chopped
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 pound brussels sprouts

Steps:

  • Place butter in the bowl of an electric mixer fitted with the paddle attachment, or in a heavy bowl, with lemon zest and juice, dill, garlic, salt, and pepper. Beat until well combined. Transfer herbed butter to a piece of parchment or wax paper, and roll into a cylinder, twisting both ends to secure. Place in refrigerator until ready to use.
  • Place a saucepan with steamer insert and 1 1/2 inches water over medium-high heat. Trim sprouts of outer leaves, and cut a small X in each base with a paring knife. When water in steamer is boiling, add sprouts and lemon quarters. Cook until sprouts are tender and bright green, tossing occasionally, about 10 minutes.
  • When sprouts are done, discard lemon, and transfer to serving bowl. Cut disks of herbed butter, and toss with sprouts. Serve sprinkled with fresh dill.

BRUSSELS SPROUTS WITH GARLIC DILL SAUCE



Brussels Sprouts with Garlic Dill Sauce image

Make and share this Brussels Sprouts with Garlic Dill Sauce recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

8 ounces baby Brussels sprouts, trimmed and split in halves
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 cup low-sodium low-fat vegetable broth or 1/4 cup low-sodium low-fat chicken broth
1/8 cup dry white wine
salt
white pepper
1/2 teaspoon cornstarch, dissolved in
1 tablespoon water

Steps:

  • Steam split brussels sprouts for 15-20 minutes or until tender.
  • Meanwhile, lightly spray a small saucepan with olive oil, and saute garlic briefly on medium heat, stirring.
  • Add dill, stir briefly, and add chicken broth and wine; bring to a boil.
  • Boil to drive off alcohol; season to taste with salt and white pepper.
  • Slowly add cornstarch mixture while stirring, until desired consistency is obtained.
  • Remove from heat.
  • Place sprouts on plate and spoon sauce over them; serve.

SWEET-AND-SOUR BRUSSELS SPROUTS WITH FRESH DILL



Sweet-and-Sour Brussels Sprouts with Fresh Dill image

Categories     Herb     Vegetable     Side     Quick & Easy     Vinegar     Fall     Oktoberfest     Brussels Sprout     Dill     Boil     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • Cook brussels sprouts in large saucepan of boiling salted water until just tender, about 5 minutes. Drain; transfer to bowl of ice water to cool. Drain; pat dry.
  • Whisk vinegar, crushed tomatoes, sugar, and cornstarch in small bowl to blend. Bring brussels sprouts and broth to boil in medium saucepan. Add vinegar mixture and stir until sauce thickens, about 1 minute. Stir in dill and butter. Season with salt and pepper. Transfer to bowl.

WINTER VEGETABLES WITH HORSERADISH DILL BUTTER



Winter Vegetables with Horseradish Dill Butter image

Categories     Potato     Steam     Vegetarian     Quick & Easy     High Fiber     Low/No Sugar     Horseradish     Vinegar     Carrot     Parsnip     Turnip     Winter     Brussels Sprout     Dill     Gourmet

Yield Serves 18

Number Of Ingredients 9

6 pounds small red potatoes, quartered and reserved in a bowl of cold water
3 pounds Brussel sprouts, trimmed and halved
1 1/2 pounds parsnips, peeled and cut into 2-inch sticks
1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick
1 1/2 pounds small turnips, peeled and cut into sixths
3 sticks (1 1/2 cups) unsalted butter
1/3 cup drained bottled horseradish
1/3 cup cider vinegar
1/3 cup minced fresh dill

Steps:

  • In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.

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Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill…
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ROASTED BRUSSELS SPROUTS WITH DILL RECIPES
In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 8-10 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.
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Top Asked Questions

How to make steamed Brussels sprouts with lemon dill butter?
Place a saucepan with steamer insert and 1 1/2 inches water over medium-high heat. Trim sprouts of outer leaves, and cut a small X in each base with a paring knife. When water in steamer is boiling, add sprouts and lemon quarters.
How to cook Brussels sprouts in garlic butter?
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt& pepper to taste.
What to add to Brussels sprouts for Thanksgiving?
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor. Sarah gives a few helpful tips on this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to Brussels sprouts add extra layers of delicious flavor. Enjoy!
How long do you cook Brussels sprouts in the oven?
Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes. Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.

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