8 oz. brussels sprouts, fresh or frozen
8 oz. baby corn on the cob, fresh or frozen
8 oz. baby carrots, fresh or frozen
3 tbsp. water
4 1/2 tbsp. brown sugar
4 1/2 tbsp. butter
1 1/2 tsp. vinegar
1 lg. onion, thinly sliced and separated into rings

In a 2 quart microwave safe casserole combine brussels sprouts, corn, carrots, and water. If using fresh produce, more water may be necessary. Micro-cook, covered, on 100% power (high) for 8-10 minutes or until vegetables are just crisp-tender, stirring once.

Meanwhile in a large saucepan combine brown sugar, butter, and vinegar. Cook and stir over medium heat for 1-2 minutes or until blended. Add onions. Cook, uncovered, over low heat for 10-12 minutes or until onions are glazed and tender, stirring occasionally.

Add corn mixture and stir to coat. Cook for 1-2 minutes more to heat through. Makes 10-12 side dish servings.