Yield: 12 Servings
3 lb Brussels sprouts
1/4 cup Chopped fresh dill
2 tablespoons Wine vinegar
Freshly ground black pepper
Trim sprouts; halved if desired. In large pot of boiling 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 well-greased 13×9 inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well. Bake, covered, in 350F oven for 10 minutes. Uncover and bake for 5 minutes longer.