Brussels Sprouts and Onions with Dill

by Kathleen Morrison

Servings: 2 servings

INGREDIENTS

1-1/2 tbsp. vegetable oil
6 small white onions (each about 1-inch in diameter), quartered lengthwise and peeled
12 brussels sprouts, quartered lengthwise and trimmed
1/4 cup water
1 tsp. sugar
1 tsp. fresh dill, minced plus 2 sprigs, for garnish

INSTRUCTIONS

In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1-1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs.

CHEF COMMENTS

* The sprigs are for garnish.

Tagged: brusselssprouts, sidedishes add tags

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