The blending of flavors is truly yummy. We tried to half this recipe and should have used 1/2 the size of pan also. We would make this a lot more if someone would come peel the acorn squash. We served this as a side to sloppy joes and also think it would be great with roast chicken.
Glazed Fall Vegetables
Yield: 6 to 8 servings
Recipe from
Ingredients
- 2 large sweet potatoes
- 1 large russet potato
- 1/2 pound baby carrots
- 1 acorn squash, peeled and cut into cubes
- 1/2 cup firmly packed brown sugar
- 1/4 cup butter or margarine, melted
- 1/4 cup sorghum
- 1/4 cup water
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Preparation
- Cut potatoes in half lengthwise; cut into 1/2-inch-thick slices.
- Place potato slices, carrots, and squash in a lightly greased 13- x 9-inch baking dish.
- Stir together sugar and next 6 ingredients. Drizzle over potato mixture, tossing to coat.
- Bake, covered, at 425° for 30 minutes. Uncover and gently stir vegetables. Bake 15 or 20 more minutes or until vegetables are tender.
Glazed Fall Vegetables Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: Southern
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Autumn
- PUBLICATION: Southern Living
More Recipes for Side Dishes/Vegetables
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Orange-Glazed Sweet Potatoes
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Honey-Glazed Carrots
Coastal Living -
Soy-Glazed Vegetables
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