Braised Brussels Sprouts with Vinegar and Dill

3 lb Brussels sprouts
2 tb Wine vinegar
1/4 c Chopped fresh dill
Salt and pepper

Trim sprouts; halve if desired. In large pot of boiling salted water, cook brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender. Drain, refresh under cold running water and drain. In a well buttered 13 x 9 inch casserole, combine sprouts, vinegar, dill, and salt and pepper to taste; mix well. Bake, covered in 350øF oven for 10 minutes. Uncover and bake for 5 minutes longer. Makes 12 servings.

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