Glazed Vegetables

• 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

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.

brussels sprouts, baby carrots, brown sugar, butter, white vinegar, salt, onion, baby corn

Taken from www.myrecipes.com/recipe/glazed-vegetables (may not work)