Martha Stewart Brussels Sprouts with Dill Butter

Martha Stewart Brussels Sprouts with Dill Butter take just 10 minutes and use brussels sprouts, fresh dill and butter to make a bright, tender side dish. Try this easy Thanksgiving side dish for weeknight dinners or holiday tables, since it's one-pan and needs five ingredients.

Drain the sprouts thoroughly before you toss them with the butter, because any leftover water thins the sauce. Skip that and the dill butter slides off instead of coating each half.

Martha finishes the sprouts with a generous quarter cup of fresh dill, which is far more herb than most recipes dare to add. Lemon wedges at the table then cut through the butter, so each bite tastes bright instead of heavy.

Martha Stewart Brussels Sprouts with Dill Butter

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

90

kcal

Halved brussels sprouts boil briefly until tender, then get tossed in melted butter and chopped dill. A squeeze of lemon at the table keeps the flavor fresh and light.

Ingredients

• Salt and pepper
  

• 1 pound brussels sprouts, trimmed and halved
  

• 3 tablespoons unsalted butter
  

• 1/4 cup fresh dill, roughly chopped
  

• Lemon wedges, for serving
  

Directions

• Boil the sprouts: Bring a large pot of salted water to a boil, then add 1 pound trimmed and halved brussels sprouts. Cook them for about 5 minutes, until they are tender.
• Drain well: Drain the sprouts thoroughly in a colander so no water clings to them. That way the butter coats them instead of pooling in the bowl.
• Toss with dill butter: Toss the hot sprouts with 3 tablespoons unsalted butter and 1/4 cup roughly chopped fresh dill. The heat melts the butter, so it coats every piece as you stir.
• Season and serve: Season with salt and pepper to taste. Serve right away with lemon wedges on the side.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried dill instead of fresh?

Fresh dill is what gives this dish its bright flavor, so I would stick with it if you can. If you only have dried, use about 1 tablespoon, since dried herbs are more concentrated, and stir it into the butter first.

How do I keep brussels sprouts from turning mushy?

Stick to the 5-minute boil and test one with a fork, because it should pierce easily but still hold its shape. Draining right away also helps, since sprouts left sitting in hot water keep cooking.

Can I make these brussels sprouts ahead of time?

Boil and drain the sprouts up to a day ahead and keep them in the fridge. Reheat them in a skillet with the butter, then add the dill at the end so it stays green.

How long do leftovers keep?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet, since the microwave can make them soft and watery.

Can I roast the sprouts instead of boiling them?

Roasting at 425°F for about 20 minutes works and gives you crispy, browned edges. The dish will taste more nutty than the bright boiled version, but the dill butter and lemon still pair well.