Brussels sprouts are available year round, but fall is the best time, when they are available at the farmers' market.

INGREDIENTS | SERVES 4
Carb Level: Low

• 2 cups quartered Brussels sprouts (ends trimmed)
• ¼ cup coarsely chopped unsalted dry-roasted peanuts
• 1 tablespoon olive oil
• Salt, to taste
• Freshly cracked black pepper, to taste

1. Add 1 inch of salted water to a medium-sized saucepan fitted with a vegetable steamer basket. Bring to a boil and add the Brussels sprouts. Cover and cook over medium heat until crisp-tender, about 7 minutes. Rinse under cold water and drain; set aside.

2. Add the peanuts to a large nonstick skillet. Toast the nuts over medium heat, tossing frequently for about 3 minutes.

3. Add the sprouts, oil, salt, and pepper; sauté until heated through, about 5 minutes. Taste and adjust seasoning as desired and serve hot.

Per serving: