1 lb Brussels sprouts
1 ts Extra virgin olive oil
8 Hazelnuts or almonds; toasted
1/8 ts Ground cardamom; toasted
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.