1 lb. Brussels sprouts
8 oz. carrots, cut into 1″ pieces
1/2c. water
1 tsp. sugar
1/2tsp. canola oil
1/4tsp. ground nutmeg
1/4tsp. 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 to 8 min. Drain off water and return pan to heat. Add sugar, oil, nutmeg and pepper. Cook, stirring constantly until vegetables are glazed, about 1 min.

Yield: 4 servings
Calories: 78
Fat: 1.3g
Fiber: 6.7g