Brussels Sprouts With Garlic Dill Sauce

Prep Time
Cook Time
Ready In

"Quick stovetop recipe."

Original recipe yields 2 servings


  • Serving Size: 1 (160.6 g)
  • Calories 58.3
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 147.7 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 4.4 g
  • Sugars - 2.8 g
  • Protein - 4 g
  • Calcium - 53.5 mg
  • Iron - 1.7 mg
  • Vitamin C - 97 mg
  • Thiamin - 0.2 mg

Step 1

Steam split brussels sprouts for 15-20 minutes or until tender.

Step 2

Meanwhile, lightly spray a small saucepan with olive oil, and saute garlic briefly on medium heat, stirring.

Step 3

Add dill, stir briefly, and add chicken broth and wine; bring to a boil.

Step 4

Boil to drive off alcohol; season to taste with salt and white pepper.

Step 5

Slowly add cornstarch mixture while stirring, until desired consistency is obtained.

Step 6

Remove from heat.

Step 7

Place sprouts on plate and spoon sauce over them; serve.

Tips & Variations

No special items needed.



Used fresh dill on these, and it was a really nice addition to the sprouts. The sauce was good, but it didn't thicken up very much - either I didn't put enough cornstarch in, or it isn't intended to add more than a little body. Either way, they were tasty.

review by:
(17 Jan 2017)

Bergy (RIP" Forever in our Kitchen)

Lovley flavour addition to the sprouts. I didn't cut them in half because they were very small sprouts - just cut an X in the stem. I used vermouth in place of the white wine which added it's own special flavour. Recipe was really enjoyed and will be made again. Thanks Sue 15 Apr 16 Made again enjoyed just as much

(26 Nov 2014)