Best Lemon Dilled Brussels Sprouts Recipes

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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.

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