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Ingredients
| brussels sprouts: 1.5 lbs |
| olive oil: 1/3 cup |
| red wine vinegar: 1/3 cup |
| dried dill weed: 2 Tbl |
| lemon pepper seasoning: 1 1/2 tsp |
| salt: 1 tsp |
Roasted Brussels Sprouts With Dill
Credit: Food.com
User rating:
-
Prep Time
12 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Trim the sprouts and cut them in half.
- Steam the sprouts for 8-10 minutes, depending on their size; drain them.
- Let them cool if you want to prepare them ahead of time, up to this point.
- Line a large baking pan with foil and spray with non-stick spray.
- Mix the rest of the ingredients.
- Put the sprouts in a large zip lock bag and add the dressing; mix them well.
- At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
- Roast at 450 until done the way you like them.
- Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.