1 lb. Brussels sprouts
\n8 oz. carrots, cut into 1″ pieces
\n1\/2c. water
\n1 tsp. sugar
\n1\/2tsp. canola oil
\n1\/4tsp. ground nutmeg
\n1\/4tsp. black pepper<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 78
\nFat: 1.3g
\nFiber: 6.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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:…<\/p>\n