| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Brussels sprouts |
| 8 | oz | Carrots; cut into 1-inch pieces |
| 1/2 | c | Water |
| 1 | ts | Sugar |
| 1/2 | ts | Canola oil |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
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@webshoppe.net> on Mar 5, 1998
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