Source: dLife

Sautéed Brussels sprouts sprinkled with toasted hazelnuts and a dash cardamom.

Servings

1 lb Brussels Sprouts, fresh , washed, stems and loose leaves trimmed
3 tsp extra virgin olive oil , divided
2 tbsp chopped hazelnuts , toasted
0.12 tsp cardamom, ground
4 cup tap water
0.12 tsp salt (optional)

1 Cut Brussels sprouts in half lengthwise.
2 In large saucepan, add water and salt. Bring to boil. Add sprouts. When water returns to boil, remove to colander to drain.
3 In large skillet, heat 1 teaspoon oil over medium high. Place half of sprouts, cut side down, in pan. Cook 5 minutes until golden brown. Remove to serving dish.
4 Return skillet to heat. Add 1 teaspoon oil. Place remaining sprouts, cut side down, in pan. Cook 5 minutes until golden brown. Remove to serving dish.
5 Toss with 1 teaspoon olive oil, nuts, and cardamom. Serve.

Almonds or walnuts can be substituted for hazelnuts.