Serves 8 / Ingredient tip: Look for brussels sprouts sold still on the stalk; they’re fresher and easy to snap off when ready to cook. Small sprouts tend to be sweeter and more tender. Prep tip: To toast hazelnuts, bake raw nuts at 350 degrees for about 15 minutes, until fragrant. Cool, then rub vigorously with a towel to remove papery skins.

2 pounds loose brussels sprouts (or 1 large stalk with sprouts attached)

1/4 teaspoon cornstarch

1/8 teaspoon ground allspice

3 tablespoons Dijon mustard

1/3 cup reduced-sodium vegetable broth

1 tablespoon maple syrup

1 tablespoon unsalted butter or olive oil

1/3 cup toasted hazelnuts, coarsely chopped

1. Trim any stems from sprouts, remove damaged leaves, then cut each in half. Steam until tender and bright green, about 10 minutes.

2. While sprouts are steaming, whisk together cornstarch, allspice, and mustard in a small saucepan. When smooth, slowly whisk in broth and maple syrup. Whisk over medium heat until gently simmering. Whisk and simmer for 1 minute. Remove from heat. Cover to keep warm.

3. Remove cooked sprouts from pan, discard water, then return to pan. Add mustard sauce, butter or olive oil, and freshly ground black pepper to taste. Stir to coat. Transfer to a serving platter and sprinkle with hazelnuts. Serve immediately.

PER SERVING: 104 cal, 36% fat cal, 5g fat, 1g sat fat, 4mg chol, 5g protein, 14g carb, 5g fiber, 112mg sodium