Sweet and Sour Brussels Sprouts2017-12-24
Cook brussels sprouts in large saucepan of boiling salted water until just tender, about 5 minutes. Drain; transfer to bowl of ice water to cool. Drain; pat dry. Whisk vinegar, crushed tomatoes, sugar, and cornstarch in small bowl to blend. Bring brussels sprouts and broth to boil in medium saucepan. Add vinegar mixture and stir until sauce thickens, about 1 minute. Stir in dill and butter. Season with salt and pepper. Transfer to bowl.