- 1 pound Brussels sprouts, trimmed (see tip below)
- 1/4 cup butter
- 2 Tablespoons chopped fresh chives
- 2 teaspoons grated lemon peel
- 1 1/2 teaspoon fresh dill weed or 1/2 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Place Brussels sprouts in a 2 quart saucepan; add enough water to cover. Bring to a full boil and cook over medium heat until Brussels sprouts are crisply tender (12 to 15 min). Drain water and return sprouts to pan. Add remaining ingredients; cook over medium heat, stirring occasionally, until heated through, about 4 to 6 minutes.
To trim Brussels sprouts: remove any loose or discolored leaves, cut off stem ends, leaving enough stem to prevent outer leaves from falling off during cooking.