Braised Brussels Sprouts with Vinegar and Dill
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INGREDIENTS 3 pounds Brussels Sprouts 2 tablespoons wine vinegar 1/4 cup chopped fresh dill Salt and pepper Trim sprouts; halve if desired. In a large pot of boiling salted water, cook Brussels Sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender. Drain. Refresh under cold running water and drain again. In a well buttered 13 x 9-inch casserole, combine sprouts, vinegar, dill, and salt and pepper to taste; mix well. Bake, covered, in a 350 degree oven for 10 minutes. Uncover and bake for 5 minutes longer. Serves 12