Glazed Fall Vegetables

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Total: 1 Hour, 20 Minutes


2 sweet potatoes (about 2 lb.)
1 medium-size baking potato (8 oz.)
1 medium-size acorn squash (about 2 lb.)
3 carrots, cut into 1/2-inch slices
1/3 cup firmly packed brown sugar
2 tablespoons maple syrup
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Salt to taste


1. Preheat oven to 425°. Peel sweet potatoes and baking potato; cut into 1-inch cubes. Halve, peel, and seed acorn squash; cut into 1-inch cubes. Combine potatoes, squash, and carrots in a large bowl.

2. Stir together brown sugar, maple syrup, and next 3 ingredients in a small bowl; pour over vegetable mixture, and toss well. Pour into a lightly greased roasting pan.

3. Bake at 425° for 1 hour or until vegetables are tender and lightly browned, stirring every 20 minutes. Season with salt to taste.


Karen C. Greenlee, Lawrenceville, Georgia,

October 2009
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