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Nutty Brussels Sprouts

Source of Recipe

Diabetic Newsletter - e-mail
Nutty Brussels Sprouts
Exchanges
Makes: 4 Servings

- 1 pound small Brussels sprouts
- 1 teaspoon virgin olive oil
- 8 toasted hazelnuts or almonds, chopped
- 1/8 teaspoon 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.

1/4 of recipe equals: Calories: 62, Fat: 3 g, Sodium: 22 mg, Protein: 3 g, Carbohydrate: 9.1 g, Cholesterol: 0 mg ++++ Exchanges: 1-1/2 Vegetable, 1/2 Fat