- 1 1/2 pounds fresh brussels sprouts, halved
- 3 tablespoons butter or margarine, melted
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon dill weed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 (8 ounce) can sliced water chestnuts, drained and halved
- Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.