1 1/2 c. water
3/4 tsp. salt
3 containers (10 oz. each) Brussel sprouts, trimmed
1/4 c. butter
2 tbsp. snipped fresh dill or 1/2 tsp. dried dill
1 tbsp. fresh lemon juice
1 can (8 oz.) sliced water chestnuts, drained

Bring water and salt to boiling in a large saucepan. If using fresh Brussel sprouts, cut X in stem ends. Add sprouts to saucepan. Cover and return to saucepan. Cover and return to boiling, lower heat; simmer, covered until sprouts are tender, about 12-15 minutes. Drain. Return to saucepan.

Melt butter in small saucepan. Add dill, lemon juice and water chestnuts. Set aside.

To serve, pour butter-dill mixture over Brussel sprouts and toss.