1 (20 oz.) pkg. frozen baby carrots
1 (10 oz.) pkg. frozen pearl onions
1 (8 oz.) pkg. frozen sugar snap peas
1/2 c. brown sugar
4 tsp. cocoa powder
2 tsp. cornstarch
1/2 c. frozen orange pineapple juice concentrate
1/4 c. butter

In glass bowl, cook carrots and onions on high 12 minutes, stirring once. Drain, add peas. In another glass bowl, mix sugar, cocoa and cornstarch. Stir in juice. Add butter. Cook on high 5 minutes, stirring twice, until thickened. Add to vegetables; heat on high 3 minutes. Makes 6 to 8 servings.