Glazed Fall Vegetables

1 Review
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Yield
6 to 8 servings
By Karen C. Greenlee, Lawrenceville, Georgia
October 2000
RECIPE BY Southern Living

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

How to Make It

Step 1

Cut potatoes in half lengthwise; cut into 1/2-inch-thick slices.

Step 2

Place potato slices, carrots, and squash in a lightly greased 13- x 9-inch baking dish.

Step 3

Stir together sugar and next 6 ingredients. Drizzle over potato mixture, tossing to coat.

Step 4

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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Ratings & Reviews

no1sdiedyet's Review

no1sdiedyet
October 31, 2009
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.