Nutrition per serving may change if servings are adjusted.
1 pound Brussels sprouts, trimmed and quartered
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 tablespoons slivered almonds, toasted (see Tip)
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh dill or 1 teaspoon dried
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.
Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
131 calories;10 g fat(3 g sat); 4 g fiber; 10 g carbohydrates; 4 g protein; 77 mcg folate; 8 mg cholesterol; 2 g sugars; 0 g added sugars; 1,058 IU vitamin A; 77 mg vitamin C; 60 mg calcium; 2 mg iron; 172 mg sodium; 433 mg potassium
Vitamin C (128% daily value), Vitamin A (21% dv)