Glazed Brussels Sprouts And Carrots Recipe

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

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.