Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
I was bored with roasted vegetables so I began exploring other options for a mixed vegetable dish. Now, I love roasted vegetables and mix it up by the variety of seasonings I use, but like I said, I needed something new. So off to the cook books of old (who knew reading recipes could be so much fun?) or give you the new ideas you were craving. Boy, did I discover a lot of dishes I want to try!
I combined several ideas and flavors with this recipe and I have to tell you, I was not disappointed; this was just what my taste buds were hungering to eat.
Yall, the sweet baby carrots, onions, corn with the brown sugar and hint of vinegar is a mouth pleasing dish. The brussel sprouts add just the right combo of sweet and mellow to this gluten free side.
This vegetable mix is sooo good hot with some baked chicken and a helping of rice; it was a meal made in heaven.
Hope you like this new take on a gluten free vegetable mixture!
- 1 pound of fresh brussels sprouts
- 1 (16-ounce) package baby carrots
- ½ cup firmly packed brown sugar
- ½ cup butter or margarine
- 2 teaspoons white vinegar
- ½ teaspoon salt
- 1 large onion, thinly sliced
- 1 (15-ounce) can whole baby corn, drained
- Remove outer leaves from brussel sprouts. Trim stem ends and cut shallow X on bottoms.
- Steam brussel sprouts and baby carrots in a steamer basket over boiling water for 8-10 minutes (may take longer) until both are tender but still slightly crisp.
- Cook brown sugar and next 3 ingredients in a large nonstick pan over medium-high heat until mixture begins to carmelize, stir occassionally.
- Add onion slices, cook uncovered about 10-12 minutes or until onion is glazed and tender, stirring occassionally.
- Add brussel sprouts, carrots and corn; cook stirring gently for about 5 minutes or until all vegetables are heated.
