Cider vinegar and fresh dill heighten the flavour of Brussels sprouts. Cut an X in the stalk of each sprout for even cooking. Discard any leaves that are soft or tinged with brown.
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1½ lb. Brussels sprouts
3 tbsp. butter, plus a little extra for buttering dish
1 tbsp. cider vinegar
2 tbsp. chopped fresh dill
Salt and pepper to taste
Bring large pot of salted water to boil. Add sprouts, return to boil and cook for 6 to 8 minutes, or until barely tender. Drain, refresh under cold running water and drain again. Cut sprouts in half.
Butter a large casserole dish. Add sprouts, butter, cider vinegar, dill, salt and pepper. Mix well. Make ahead to this point. Refrigerate for up to 3 days. Allow to come to room temperature before baking.
Bake at 375 F, covered, for 15 minutes. Uncover and bake for 10 minutes longer or until sprouts are cooked but still crunchy.