Serves 6

• 1 pound Brussels sprouts
• 3 tablespoons butter
• 2 cups red grapes, halved
• 2 tablespoons fresh dill, chopped
• salt and pepper

1. steam sprouts in a large pot of boiling water until they are al dente.
2. In a large skillet, heat butter until hot and foaming. add sprouts and toss to coat. add grapes and dill and season with salt and pepper.