Skip to main content

Cider vinegar and fresh dill heighten the flavour of Brussels sprouts. Cut an X in the stalk of each sprout for even cooking. Discard any leaves that are soft or tinged with brown.

Servings: 6


1½ lb. Brussels sprouts

3 tbsp. butter, plus a little extra for buttering dish

1 tbsp. cider vinegar

2 tbsp. chopped fresh dill

Salt and pepper to taste


Bring large pot of salted water to boil. Add sprouts, return to boil and cook for 6 to 8 minutes, or until barely tender. Drain, refresh under cold running water and drain again. Cut sprouts in half.

Butter a large casserole dish. Add sprouts, butter, cider vinegar, dill, salt and pepper. Mix well. Make ahead to this point. Refrigerate for up to 3 days. Allow to come to room temperature before baking.

Bake at 375 F, covered, for 15 minutes. Uncover and bake for 10 minutes longer or until sprouts are cooked but still crunchy.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨