INGREDIENTS

• 1 pound Brussels sprouts, trimmed and quartered
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons slivered almonds, toasted (see Tip)
• 1 tablespoon white-wine vinegar
• 1 tablespoon chopped fresh dill or 1 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

PREPARATION

1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
2. Meanwhile, melt butter in a small ...