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.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/04/15/glazed-vegetables-gluten-free-recipe/