Brussels Sprouts With Garlic Dill Sauce

• 8 ounces baby Brussels sprouts, trimmed and split in halves
• 1 clove garlic, minced
• 1/4 teaspoon dried dill weed
• 1/4 cup low-sodium low-fat vegetable broth or 1/4 cup low-sodium low-fat chicken broth
• 1/8 cup dry white wine
• salt
• white pepper
• 1/2 teaspoon cornstarch, dissolved in
• 1 tablespoon water

1. Steam split brussels sprouts for 15-20 minutes or until tender.
2. Meanwhile, lightly spray a small saucepan with olive oil, and saute garlic briefly on medium heat, stirring.
3. Add dill, stir briefly, and add chicken broth and wine; bring to a boil.
4. Boil to drive off alcohol; season to taste with salt and white pepper.
5. Slowly add cornstarch mixture while stirring, until desired consistency is obtained.
6. Remove from heat.
7. Place sprouts on plate and spoon sauce over them; serve.

brussels sprouts, clove garlic, dill weed, vegetable broth, white wine, salt, white pepper, cornstarch, water

Taken from www.food.com/recipe/brussels-sprouts-with-garlic-dill-sauce-31839 (may not work)