Sprout it out with this vegetable side. Variety is the spice of life which is why we've added a twist of nuts and cardamom to dress up this ordinary veggie.
At a glance
1 pound small Brussels sprouts 1 tsp. virgin olive oil 8 toasted hazelnuts or almonds, chopped 1/8 tsp. ground cardamom
Wash Brussels sprouts and trim off bottoms of stems and loose leaves. Steam sprouts over boiling water until tender, 7 to 10 minutes. Remove sprouts to a serving bowl and stir in olive oil, nuts and cardamom.
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