Recipe - Glazed Brussels Sprouts And Carrots

1 pound Brussels sprouts
8 ounce Carrots; cut into 1inch
pieces
One half cup Water
1 teaspoon Sugar
One half teaspoon Canola oil
One fourth teaspoon Ground nutmeg
One fourth teaspoon Black pepper

Source:Quick & Healthy Cooking from Prevention, October,1995.

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,
58 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.