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Glazed Winter Vegetables Recipe

Photo by: Taste of Home

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A buttery sweet sauce seasoned with cinnamon coats the russets, sweet potatoes, squash and carrots in this delicious side dish. It goes well with beef, pork, poultry, sausage--just about anything. -Pam Holloway Marion, Louisiana

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24 Servings
Prep: 15 min. Bake: 45 min.

Ingredients

4 large sweet potatoes, peeled, halved lengthwise and cut into 1/2-inch slices
2 medium acorn squash, peeled, seeded and cubed
2 large russet potatoes, peeled, halved lengthwise and cut into 1/2-inch slices
1 pound baby carrots
1 cup packed brown sugar
1/2 cup water
1/2 cup butter, melted
1/2 cup molasses
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon salt

Directions

Divide vegetables among four greased 13-in. x 9-in. baking pans. In a bowl, combine the brown sugar, water, butter, molasses, cinnamon, vanilla and salt. Drizzle over vegetables; toss to coat.
Cover and bake at 425° for 30 minutes. Stir vegetables. Bake, uncovered, for 15-20 minutes longer or until vegetables are tender. Yield: 24 servings (3/4 cup each).

Nutrition Facts: 1 serving (3/4 cup) equals 167 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 159 mg sodium, 33 g carbohydrate, 3 g fiber, 2 g protein.

Glazed Winter Vegetables published in Taste of Home February/March 2004, p41