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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Hazelnut Brussels Sprouts

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	108.6

Total Carbs	8.8 g

Dietary Fiber	4.4 g

Sugars	2.9 g

Total Fat	6.4 g

Saturated Fat	0.7 g

Unsaturated Fat	0.6 g

Potassium	27.2 mg

Protein	3.3 g

Sodium	40.9 mg

Dietary Exchanges 6.4 Fat, 1.6 Vegetables, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 cup tap water 0.125
0.125 tsp salt 1.0
1 lb Brussels Sprouts, fresh 3.0
3 tsp extra virgin olive oil 2.0
2 tbsp chopped hazelnuts 0.125
0.125 tsp cardamom, ground

Directions

Cut Brussels sprouts in half lengthwise.
In large saucepan, add water and salt. Bring to boil. Add sprouts. When water returns to boil, remove to colander to drain.
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.
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.
Toss with 1 teaspoon olive oil, nuts, and cardamom. Serve.