Brussels Sprouts Recipe

1 1/2 Tbsp oil
6 small white onions, about 1 inch in diameter, peeled & quartered
12 Brussels sprouts, trimmed, quartered lengthwise
1/4 cup water
1 tsp sugar
1 tsp minced fresh dill & 2 sprigs for garnish

In a heavy 10 inch skillet, heat oil over moderately high heat until hot
but not smoking and saute onions and Brussel sprouts, stirring until
onions begin to turn golden, about 1 1/2 minutes.
Add water, sugar and salt & pepper to taste and cook, covered, over
moderately low heat until veggies are just tender, about 3 minutes. If
any liquid remains, boil mixture until nearly all liquid is evaporated
and stir in minced dill. Garnish with dill sprigs.

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