Lemon-Dilled Brussels Sprouts

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lemon-Dilled Brussels Sprouts to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lemon-Dilled Brussels Sprouts, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1-1/2 pounds fresh brussels sprouts
• 1/3 cup butter
• 2 tablespoons lemon juice
• 1 teaspoon dill weed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons finely chopped
• walnuts
• 1 In a large saucepan, bring 1 in. of
• water and brussels sprouts to a boil.
• Reduce heat; cover and simmer for
• 8-10 minutes or until tender .
• 2 Meanwhile, in another large sauce-
• pan, melt butter . Stir in the lemon
• juice, dill, salt and pepper; cook and

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

stir for 1 minute

Step 2: Technique & Execution

Drain sprouts; add to butter mixture and toss to coat

Step 3: Technique & Execution

Sprinkle with walnuts

Step 4: Technique & Execution

Yield: 4-6 servings. taste of home best holiday recipes 2007 116 | side dishes SCALLOPED CORN 4 cups fresh or frozen corn 3 eggs 1 cup milk 1 cup crushed saltines (about 30 crackers), divided 3 tablespoons butter , divided 1 tablespoon sugar 1 tablespoon finely chopped onion Salt and pepper to taste 1 In a large bowl, combine the corn, eggs, milk, 3/ 4 cup cracker crumbs, butter , sugar , onion, salt and pepper . 2 T ransfer to a greased 1-1/2-qt. bak- ing dish

Step 5: Technique & Execution

Sprinkle with remaining cracker crumbs

Step 6: Technique & Execution

Bake, uncovered, at 325° for 1 hour or until a knife inserted near the center comes out clean