• 12servings
  • 30minutes
  • 80calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsD, E
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 container(s) (10 ounces each) Brussels sprouts , trimmed and each cut in half

  2. 1 pound(s) green beans , trimmed and each cut diagonally in half

  3. 1 container(s) (10 ounces) pearl onions

  4. 4 tablespoon(s) margarine or butter

  5. 2 tablespoon(s) dark brown sugar

  6. 3/4 teaspoon(s) salt

  7. 1/4 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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