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[edit] Ingredients
1 |
pound 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 |
[edit] Preparation
Step 1 |
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. |
Step 2 |
|
Step 3 |
Variation: Replace sugar with honey. |
Step 4 |
Notes: Cooked Brussels sprouts have as much Vitamin C and iron as broccoli. |
Step 5 |
Tips: For mild flavor and maximum nutrition, cook them until they're just tender. |
[edit] About Glazed Brussels Sprouts and Carrots
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