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Brussels Sprouts and Onions with Dill



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.