 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
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 |
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. Add brussels sprouts, carrots, and baby corn; cook, stirring gently, 5 minutes or until thoroughly heated.
|
|