4 Tablespoons vegan margarine (you would probably use butter)
2 pounds Brussels Sprouts, bottoms trimmed, then halved from top to bottom, rinsed and drained
1 pound "baby cut" carrots
1/2 medium sweet onion, chopped
About 1/2 cup water or vegetarian broth (you may want to use chicken broth)
1/4 to 1/2 (to taste) cup brown sugar
Salt, to taste
In a large skillet, melt margarine over medium-high heat.
Add the Brussels Sprouts, carrots, onions and water/broth. Cover and cook until the vegetables are tender, but still brightly colored. Stir 2 or 3 times during this time; refrain from stirring too much - you want the vegetables to have a chance to brown slightly in spots. If they begin to stick, add a tablespoonful or two of water/broth, but make sure all of the liquid is cooked off when the vegetables are done.
Sprinkle with brown sugar, to taste; stir lightly until the sugar dissolves, glazing the vegetables. Add salt to taste.
Serve hot. Do not overcook, or the bright colors will be lost and the sprouts may begin to taste bitter.