Caramelized Pearl Onions with Green Beans and Brussels Sprouts

In 6-quart saucepot, place steamer basket in 1 inch water. Add Brussels sprouts and green beans, heat to boiling over high heat. Reduce heat to medium and cook, covered, 5 to 8 minutes, until vegetables are tender-crisp. Drain and rinse vegetables under cold running water to stop cooking, set aside.

In 2-quart saucepan, place onions and enough water to cover, heat to boiling over high heat. Cook onions 3 minutes. Drain and rinse under cold water. With paring knife, trim root end of each onion, then squeeze onion until skin slips off.

In 12-inch skillet, melt margarine or butter over medium-high heat. Add onions, brown sugar, salt, and pepper, and cook, stirring often, until onions are caramelized and tender, about 10 minutes. Add Brussels sprouts and green beans and cook 2 minutes longer, until vegetables are coated and heated through.