Ingredients
1-1/2 pounds fresh brussels sprouts, halved3 tablespoons butter, melted2 teaspoons Dijon mustard2 teaspoons lemon juice1 teaspoon dill weed1/4 to 1/2 teaspoon salt1/8 teaspoon pepper1 can (8 ounces) sliced water chestnuts, drained and halved
Preparation
Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.
