1 lb. fresh Brussels sprouts or frozen
1 sm. orange, unpeeled, cut into wedges
1/3 c. fresh orange juice
1 tbsp. white wine vinegar
1 tbsp. butter, melted
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dried dillweed

Combine all ingredients in saucepan. Bring to a boil. Cover and reduce heat and simmer 8 to 10 minutes or until tender. 4 servings.