Slice off ends of brussels sprouts. Cut into 3 or 4 slices or, if small, cut in half. Heat oil in a skillet, add sprouts and stir fry until coated with oil and bright green. Add salt, pepper, dill, water and lemon juice; cover and cook 2 minutes or until tender but still crunchy. Toss with butter and Parmesan cheese.

Garden Seeds" catalog. Pg. 8. Posted by Cathy Harned.