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Categories:Viewed: 86 - Published at: 9 years ago
Ingredients
- 1-1/2 tbsp. vegetable oil
- 6 sm. white onions (each about 1-inch in diameter), quartered lengthwise and peeled
- 12 Brussels sprouts, quartered lengthwise and trimmed
- 1/4 cup water
- 1 tsp. sugar
- 1 tsp. fresh dill, minced
- 2 sprigs fresh dill*
Method
- In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1-1/2 minutes.
- Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes.
- If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill.
- Garnish vegetables with dill sprigs.
