Glazed brussels sprouts and carrots
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Brussels sprouts |
| 8 | ounces | Carrots; cut into 1-inch pieces |
| ½ | cup | Water |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Canola oil |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Black pepper |
Directions
Source:Quick & Healthy Cooking from Prevention, October,1995.
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.
Posted to TNT Recipes Digest by "Cynthia" <babycakes@...> on Mar 5, 1998
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