n 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. Yield: 4-6 servings.
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.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 4-6 Servings|
|Calories from Fat: 181 (98%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 40.7mg||13 %|
|Sodium 109.2mg||4 %|
|Potassium 42.4mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.9g|
|Protein 1.3g||2 %|
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Calories per serving: 185
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