Brussels Sprouts with Horseradish

1½ pounds Brussels sprouts
3 large carrots
3 leeks, thoroughly washed
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2 tablespoons butter
⅓ cup vegetable oil
3 tablespoons grated fresh or prepared horseradish
3 tablespoons cider vinegar
1 teaspoon dried dill weed (1 tablespoons fresh)
½ teaspoon salt
Freshly ground black pepper to taste

Trim off the tough outer leaves of the Brussels sprouts. Cut the carrots into 1-inch-thick slices and the leeks into ½-inch pieces Steam the vegetables until tender, for 10 to 12 minutes. Drain.

Meanwhile, melt the butter in a heavy saucepan. Stir in the remaining ingredients. Toss well with the hot, drained vegetables and serve immediately.