Dijon-Dill Brussels Sprouts

Did you know brusselS sprouts has an "s"?

Apparently they originated in Brussels (who would have guessed?)... Another fun fact: President Thomas Jefferson brought them to North America in 1812.

Amy just discovered these leafy green vegetables a few years ago, and of course fell in love. Lisa, not so much - regardless of how they're prepared. Usually, brussels sprouts are boiled, steamed, or roasted. Sometimes they're drowned in cheese sauces to mask their strong flavor. This recipe uses a light vinaigrette that complements the earthy taste but still makes them more exciting.

Disclaimer: Lisa still does not like brussels sprouts.

Dijon-Dill Brussels Sprouts - from AllRecipes

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 teaspoon salt

1/8 teaspoon pepper

• Cook the brussels sprouts: place in pot with small amount of water, cover and steam for 12 minutes, or until tender.
• Combine butter, mustard, lemon juice, dill, salt, pepper.
• Drain brussels sprouts.
• Pour dressing over brussels sprouts. You may not need all of it.
• The original recipe called for sliced water chestnuts to be tossed in - that might be worth trying!

The sprouts, still crunchy before cooking.

The dressing - all shaken up.

Jazzed up, ready to eat!