Braised Brussel Sprouts with Vinegar and Dill

Yield: 12 Servings. Trim sprouts; halved 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 again. In well-greased 13x9 inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well. Bake, covered, in 350F oven for 10 minutes. Uncover and bake for 5 minutes longer. Makes 12 servings.