Glazed Fall Vegetables

Yield: Makes 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Total: 1 Hour, 20 Minutes


Ingredients

  • 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

Preparation

  1. 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. 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. 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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