Glazed Brussels Sprouts And Carrots

Vegetable

Ingredients

  • 1 lb. brussels sprouts
  • 8 oz. carrots; cut into 1-inch -pieces
  • 1/2 cup water
  • 1 tsp. sugar
  • 1/2 tsp. canola oil
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. black pepper

Directions

In a saucepan over high heat, bring Brussels sprouts, carrots and water to a boil. Reduce heat to medium. Cover and cook until vegetables are tender, 5-8 minutes. Drain off water and return pan to heat. Add sugar, oil, nutmeg and pepper. Cook, stirring constantly until vegetables are glazed, about 1 minute.

Servings: 4

Per Serving: 78 calories, 1.3 g fat (13% of calories), 0 mg cholesterol, 45 mg sodium, 6.7 g dietary fiber.

Variation: Replace sugar with honey.

Notes: Cooked Brussels sprouts have as much Vitamin C and iron as broccoli.
Tips: For mild flavor and maximum nutrition, cook them until they're just tender.


78 calories

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Submitted 6/13/05.
Source: Quick & Healthy Cooking from Prevention, October,1
Submitted By: Gina S
gms39@yahoo.com
Glazed Brussels Sprouts And Carrots