Glazed Winter Vegetables Recipe

5 2
Glazed Winter Vegetables Recipe
Glazed Winter Vegetables Recipe photo by Taste of Home
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Glazed Winter Vegetables Recipe

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5 2
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
24 servings
TOTAL TIME:
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 or margarine, 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).
Originally published as Glazed Winter Vegetables in Taste of Home February/March 2004, p41

Nutritional Facts

3/4 cup: 167 calories, 4g fat (2g saturated fat), 10mg cholesterol, 159mg sodium, 33g carbohydrate (19g sugars, 3g fiber), 2g protein.

  • 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 or margarine, melted
  • 1/2 cup molasses
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  1. 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.
  2. 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).
Originally published as Glazed Winter Vegetables in Taste of Home February/March 2004, p41

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