Trim the Brussels sprouts and cut an "X" in the base of each.
Boil or steam the Brussels sprouts until tender.
Melt the butter in a skillet.
Add the lemon juice, dill weed, and walnuts and saute gently for 2 minutes.
Do not let the butter brown.
Add the Brussels sprouts and toss over medium heat until heated through.
Add salt and pepper to taste.