Lemon Chive Brussels Sprouts


Fixed these for supper tonight. I had fresh chives growing in a pot, but used dried dill weed and frozen Brussels Sprouts as I could not get fresh sprouts now. The frozen ones worked just fine and we all liked the flavor of the lemon and dill with the chives. They were quick to fix, I used the time on the package of sprouts to start with instead of the time for the fresh. My family has always liked sprouts and this is a good recipe for people who haven’t tried them before.
Lemon Chive Brussels Sprouts
6 Servings    39 Minutes
1 pound brussels sprouts
¼ cup butter
2 Tablespoon chopped fresh chives
2 Teaspoons grated lemon peel
1 ½ teaspoon fresh dill weed*
¼ teaspoon salt
¼ teaspoon pepper
In 2 quart saucepan place brussels sprout; add enough water to cover. Bring to a full boil. Cook over medium heat until sprouts are crisply tender (12 to 15 minutes); drain.
Return to pan and add remaining ingredients. Cook over medium heat; stirring occasionally, until heated through. (4 to 6 minutes).
*½ teaspoon dried dill weed can be substituted for the fresh.
  • Land O Lakes Treasury of Country Recipes   Page 356

1 comment:

  1. I'm going to try this, but instead of boiling the Brussels sprouts, I'm going to roast them at 400º for 30 to 40 minutes and use olive oil instead of butter. This sounds absolutely tasty! :)

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