Glazed carrots

1/2 tsp. salt (or to taste)
1 1/2 tsp. sugar
1 Tbsp. butter
1/2 cup water
1 1/2 lb. carrots, sliced

Bring ingredients to a boil in skillet. Reduce heat; simmer, partly covered for 6 minutes.

Cook uncovered, over high heat, tossing often until tender, 3-4 minutes. Season with pepper.

Roasted Brussels Sprouts

Rinse sprouts and cut in half, removing any wilted leaves. Drizzle with olive oil and sprinkle with coarse salt. Arrange with cut sides down and roast at 475 F for 8-10 minutes. Stir and roast for a few more minutes until tender and browned in spots.

This method works well with broccoli, asparagus and root vegetables as well.