Ingredients

1 pound Brussels sprouts
1 tsp. virgin olive oil
8 toasted hazelnuts or almonds, toasted
1/8 tsp. ground cardamom

Cooking Instructions

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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)