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Glazed Fall Vegetables

Glazed Fall Vegetables

Southern Living OCTOBER 2000

  • Yield: 6 to 8 servings

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.

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Glazed Fall Vegetables recipe

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