1 lb Brussels sprouts 1 ts Vigin olive oil; 8 Toasted hazelnut or almonds; -toasted 1/8 ts 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. Romove sprouts to a serving bowl and stir in olive oil, nuts and cardamon. Food Exchange per serving: 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE CAL: 62; CHO: 0mg; CAR: 9.1g; PRO: 3g; SOD: 22mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master