| 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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