GLAZED WINTER VEGETABLES

Glazed Winter Vegetables image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 24 servings (3/4 cup each).

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 2g protein.

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