Name: Sweet-and-Sour Brussels Sprouts with Fresh Dill
Yield: Makes 4 servings
Ingredients: 12 ounces large brussels sprouts, trimmed, halved through stem end; 2 tablespoons apple cider vinegar; 2 tablespoons canned crushed tomatoes with added puree; 1 tablespoon sugar; 2 teaspoons cornstarch; 2/3 cup low-salt chicken broth; 4 teaspoons chopped fresh dill; 1 tablespoon butter

Recipe information

Yield
Makes 4 servings

Ingredients

12 ounces large brussels sprouts, trimmed, halved through stem end

2 tablespoons apple cider vinegar

2 tablespoons canned crushed tomatoes with added puree

1 tablespoon sugar

2 teaspoons cornstarch

2/3 cup low-salt chicken broth

4 teaspoons chopped fresh dill

1 tablespoon butter

Preparation

Step 1
Cook brussels sprouts in large saucepan of boiling salted water until just tender, about 5 minutes. Drain; transfer to bowl of ice water to cool. Drain; pat dry.
Step 2
Whisk vinegar, crushed tomatoes, sugar, and cornstarch in small bowl to blend. Bring brussels sprouts and broth to boil in medium saucepan. Add vinegar mixture and stir until sauce thickens, about 1 minute. Stir in dill and butter. Season with salt and pepper. Transfer to bowl.

TagsBrussels Sprout Vegetable Canned Tomato Tomato Dill Herbs & Spices Side Dinner Dairy Free Gluten Free Quick Easy 30 Minutes or Less Simmer Bon Appétit

Recipe notes

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