1 pound Brussels sprouts, trimmed and quartered
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
3 Tbsp slivered almonds
1 Tbsp white-wine vinegar
1 Tbsp chopped fresh dill
1/4 tsp freshly ground pepper
1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Steam sprouts for 5-7 minutes, or until tender. (Do not overcook!!!!)
2. Meanwhile, melt butter in a smll skillet over medium heat. cook, swirling often, until the butter turns a nutty brown, 1- minutes. Stir in oil and scrape into a large bowl with a rubber spatula.
3. Add the Brussels sprouts, almonds, vinegar, dill, salt, and pepper and toss to combine.