Glazed Vegetables

Southern Living
8 to 10 servings


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1 pound fresh brussels sprouts
1 (16-ounce) package baby carrots
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine
2 teaspoons white vinegar
1/2 teaspoon salt
1 large onion, thinly sliced
1 (15-ounce) can whole baby corn, drained


Remove outer leaves from brussels sprouts. Trim stem ends, and cut a shallow X on bottoms.

Steam brussels sprouts and carrots in a steamer basket over boiling water 8 to 10 minutes or until crisp-tender.

Cook brown sugar and next 3 ingredients in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes or until mixture begins to caramelize.

Add onion; cook, uncovered, stirring occasionally, 10 to 12 minutes or until onion is glazed and tender. Add brussels sprouts, carrots, and baby corn; cook, stirring gently, 5 minutes or until thoroughly heated.

Created date

December 2000