Recipe for Sweet-and-Sour Brussels Sprouts with Fresh Dill

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Yield:

Ingredients:

Amount	Ingredient
12 oz	large brussels sprouts trimmed, and
	halved through stem end
2 tbl	apple cider vinegar
2 tbl	canned crushed tomatoes with added puree
1 tbl	sugar
2 tsp	cornstarch
2/3 cup	low-salt chicken broth
4 tsp	chopped fresh dill
1 tbl	butter
	Salt to taste

Instructions:

Instructions: Cook brussels sprouts in large saucepan of boiling salted water until just tender, about 5 minutes. Drain; transfer to bowl of ice water to cool. Drain; pat dry.

Whisk vinegar, crushed tomatoes, sugar, and cornstarch in small bowl to blend. Bring brussels sprouts and broth to boil in medium saucepan. Add vinegar mixture and stir until sauce thickens, about 1 minute. Stir in dill and butter. Season with salt and pepper. Transfer to bowl.

This recipe yields 4 servings.

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