Brussels Sprouts With Lemon and Dill | Oregonian Recipes
This recipe doesn't require much prep ahead of time and can easily be done on the fly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 2 tablespoons kosher salt, plus more to taste
- 2 pounds brussels sprouts, ends trimmed
- 1 lemon, cut into 6 wedges
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped Italian (flat leaf) parsley
- 2 tablespoons finely chopped fresh dill
- Freshly ground black pepper
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