Ingredients
2-1/4 cups fresh or frozen brussels sprouts, thawed and halved1-1/4 cups fresh baby carrots1 tablespoon butter3 teaspoons snipped fresh dill or 1 teaspoon dill weed1-1/2 teaspoons olive oil1-1/2 teaspoons balsamic vinegar1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Place 1 in. of water in a large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until crisp-tender. Drain. Stir in the remaining ingredients.
