(Low Fat with Exchanges)
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.
Makes: 4 servings
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
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Posted by Filus at Recipe Goldmine 1:08:00pm 8/20/03.