Glazed Vegetables

Ingredients

• 16 ounce baby carrots 
• 15 ounce baby corns whole drained canned
• 0.5 cup firmly brown sugar packed
• 1 pound brussels sprouts fresh
• 0.5 cup butter 
• 1 large onion thinly sliced
• 0.5 teaspoon salt 
• 2 teaspoons vinegar white

Equipment

• frying pan
• steamer basket

Directions

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.
5. Add brussels sprouts, carrots, and baby corn; cook, stirring gently, 5 minutes or until thoroughly heated.