Lemon-Chive Brussels Sprouts
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INGREDIENTS 1 pound brussels sprouts, trimmed ¼ cup butter 2 tablespoons fresh chopped chives 2 teaspoon grated lemon peel 1 ½ teaspoons fresh dill weed OR ½ teaspoon dried dill weed ¼ teaspoon salt ¼ teaspoon pepper In 2 quart saucepan place brussels sprouts; add enough water to cover. Bring to a full boil. Cook over medium heat until brussels sprouts are crisp tender, about 12 to 15 minutes; drain. Return to pan; add remaining ingredients. Cook over medium heat, stirring occasionally, until heated through, about 4 to 6 minutes. Serves 6