glazed fall vegetables
From rcragun 15 years ago
- 60 minutes to make
- Serves 6
These vegetables are a perfect accompaniment to a lot of dishes (e.g., mashed potatoes, vegetarian roast, etc.). They are particularly good for Thanksgiving or any winter holiday.
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch pieces shopping list
- 1 large white potato, sliced into 1/2-inch pieces shopping list
- 3 medium carrots, sliced into 1/2-inch pieces shopping list
- 1 small yellow onion, cut into 1/2-inch rings shopping list
- 1 medium acorn squash, halved, seeded, and peeled, each half cut into shopping list
- thirds shopping list
- 1/2 cup packed brown sugar shopping list
- 1/4 cup pure maple syrup shopping list
- 1 teaspoon vanilla extract shopping list
- 1 teaspoon cinnamon shopping list
- 4 tablespoons (1/2 stick) butter or margarine, cut into 8 pieces shopping list
- 1/4 cup water shopping list
How to make it
- Preheat oven to 425° F degrees. Place the sweet and white potatoes, carrots, onion, and acorn squash in a large bowl. Add
- the brown sugar, maple syrup, vanilla extract, and cinnamon. Toss well.
- Turn into a rectangular glass baking dish. Scatter the butter or margarine pieces over the top. Pour the water into the
- baking dish. Cover tightly with foil and bake for 45 minutes. Remove the foil and stir the vegetables. Continue baking
- about 15 minutes, until the vegetables are softened to your liking and lightly browned.
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