In a saucepan over medium heat, bring water to a boil. Add vegetables. Cover and simmer for 6-8 minutes or until almost tender; drain and return to pan. In a small bowl, combine cornstarch, sugar, salt if desired, nutmeg and orange juice; stir until smooth. Pour over the vegetables. Bring to a boil over medium heat; cook and stir for 2 minutes.
Yield: 4 servings.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.