Amount
Ingredient
Preparation



1
pound
brussel sprouts





1
teaspoon
olive oil, extra-virgin





8
each
hazelnuts (filberts)

or almonds, toasted



1/8
teaspoon
cardamom

ground

 Wash Brussels sprouts and trim off bottoms of stems and loose leaves.

Steam sprouts over boiling water until tender, 7 to 1 minutes.

Romove sprouts to a serving bowl and stir in olive oil, nuts and cardamon.