Monday, March 17, 2014

Brussels Sprouts with Shallots & Dillweed

If you are a Brussels Sprouts fan (isn't everyone? J), you will love "Brussels Sprouts with Shallots & Dillweed" (page 360). This is a simple side dish that consists of just Brussels sprouts, shallots, and dillweed, like the recipe would suggest, with a dash of salt and pepper. What can you say about Brussels sprouts? It seems that people either like them, or not, and it's hard to get the non-fans to the other side of the ledger. I happen to love them, and found this particular preparation very tasty. On an aside, the author says that the key to great-tasting Brussels sprouts is to not overcook or undercook them. Maybe something to consider if you haven't acquired a taste for them yet.

Keeping it "McDougall Friendly" checklist:


ü  Omit the oil when sautéing the shallots; instead, use a nonstick skillet and/or water, broth, or sherry as a sauté liquid.


  1. I think they're right about not overcooking or undercooking them. That's the main thing that stood between me and Brussels sprouts all these years until I found out that you can roast them. Now I've become a fan ;)
    Haven't tried them with dillweed and shallots yet but it does sound tasty!

    1. Hi Ines! It's a shame Brussels Sprouts has such a bad reputation, but as you found out, the way they are cooked can make a huge difference! Glad you found a way to make them work. :-)