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Glazed Vegetables

Yield 8 to 10 servings


  • 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

How to Make It

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

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

  3. 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.

  4. 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.