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Glazed Winter Vegetables

 Glazed Winter Vegetables
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
24 ServingsPrep: 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 McCormick® Pure 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).
Nutritional Facts: 1 serving (3/4 cup) equals 167 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 159 mg sodium,

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Glazed Winter Vegetables (continued)

Nutritional Facts: 33 g carbohydrate, 3 g fiber, 2 g protein.