Dilled Brussels Sprout Medley

• 2 14 cups Brussels sprouts, fresh or frozen, thawed and halved
• 1 14 cups baby carrots
• 1 tablespoon butter
• 1 teaspoon dill weed
• 1 12 teaspoons olive oil
• 1 12 teaspoons balsamic vinegar
• 14 teaspoon salt
• 14 teaspoon pepper

1. Place 1 inch of water in large saucepan; add brussels sprouts and carrots.
2. Bring to a boil.
3. Reduce heat; cover and simmer 8-12 minutes or until crisp tender.
4. Drain.
5. Stir in remaining ingredients and serve.

brussels sprouts, baby carrots, butter, dill weed, olive oil, balsamic vinegar, salt, pepper

Taken from www.food.com/recipe/dilled-brussels-sprout-medley-495991 (may not work)