Brussels Sprouts in Packets

3 teaspoons sweet butter, melted
2 shallots, minced
1 tomato, chopped
1/2 teaspoon caraway seeds
1/2 teaspoon dill
1 pound Brussels sprouts

In a large bowl, combine butter, shallots, tomato, caraway seeds, and
dill.
Rinse Brussels sprouts well and remove any brown or damaged leaves. Cut
off the stem ends, then cut each sprout into slices, cutting from top to
stem
end. Add sprouts to tomato mixture and stir well to combine.
Preheat the oven to 375 F.
Lay out six 12 x 12-inch aluminum foil squares and divide sprout mixture
equally among them, making a small mound on half of each square. Then fold
each square over to cover the mound and crimp all the edges closed.
Arrange the packets on a baking sheet and bake until sprouts are tender,
about 30 minutes. Use a kitchen shears to cut the packets open, then serve
hot.

Makes 6 servings



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