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Hazelnut Brussels Sprouts
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1 1/2 Fat , 2 Vegetables
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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1 lb  Brussels Sprouts, fresh
4 cup  tap water
0.125 tsp  salt
3 tsp  extra virgin olive oil
2 tbsp  chopped hazelnuts
0.125 tsp  cardamom, ground
  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.

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