Glazed Fall Vegetables

By tjm01

side dish

Ingredients

• 2 sweet potatoes (about 2 lbs)
• 1 medium-size baking potato (8 oz)
• 1 medium-size acorn squash (about 2 lbs)
• 3 carrots, cut into 1/2" slices
• 1/3 cup firmly packed brown sugar
• 2 Tbsp. maple syrup
• 2 Tbsp. melted butter
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• salt to taste

Details

Servings 6

Preparation

Step 1

Preheat oven to 426 degrees. Peel sweet potatoes and baking potato; cut into 1" cubes. Halve, peel and seed acorn squash; cut into 1" cubes. Combine potatoes, squash and carrots in a large bowl.
Stir together brown sugar, maple syrup and next 3 ingredients in a small bowl; pour over vegetable mixture, and toss well. Pour into a lightly greased roasting pan.
Bake at 425 degrees for 1 hour or until vegetables are tender and lightly browned, stirring every 20 minutes. Season with salt to taste.