Instructions: 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

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 theyre just tender.

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