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Glazed Fall Vegetables

Glazed Fall Vegetables

Southern Living OCTOBER 2009

  • Yield: Makes 6 servings
  • Prep time: 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.


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Glazed Fall Vegetables Recipe