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Ingredientes
- 1 lb Brussels sprouts
- 8 ounce Carrots, cut into 1-inch pcs
- 1/2 c. Water
- 1 tsp Sugar
- 1/2 tsp Canola oil
- 1/4 tsp Grnd nutmeg
- 1/4 tsp Black pepper
Direcciones
- In a saucepan over high heat, bring Brussels sprouts, carrots and water to a boil. Reduce heat to medium. Cover and cook till vegetables are tender, 5-8 min. Drain off water and return pan to heat. Add in sugar, oil, nutmeg and pepper. Cook, stirring constantly till 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 till they're just tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 736g | |
| Calories 299 | |
| Calories from Fat 36 | 12% |
| Total Fat 4.18g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 246mg | 10% |
| Potassium 2243mg | 64% |
| Total Carbs 60.69g | 16% |
| Dietary Fiber 21.4g | 71% |
| Sugars 22.91g | 15% |
| Protein 15.77g | 25% |
