2 1/4 cups brussels sprouts, fresh or frozen, thawed and halved
1 1/4 cups baby carrots
1 tablespoon butter
1 teaspoon dill weed
1 1/2 teaspoons olive oil
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Place 1 inch of water in large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer 8-12 minutes or until crisp tender. Drain. Stir in remaining ingredients and serve.
