3 (10 oz.) boxes frozen Brussels sprouts
1/4 c. butter
1 (16 oz.) bag frozen pearl onions, thawed and drained
2 tbsp. sugar
1 tbsp. vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1/4 c. vegetable or chicken broth

Sauté sprouts in butter in 12-inch skillet over medium-high heat until golden (about 5 minutes). Add onions and cook two minutes; add sugar, vinegar, salt and pepper. Cook one minute, stirring in broth. Reduce heat to medium and cook, covered, until sprouts are tender (5 to 7 minutes).