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Category: Sides
Prep Time: Cook Time: Total Time:
2 large sweet potatoes
1 large russet potato
1/4 pound baby carrots
1 acorn squash, peeled and cut into cubes
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1/4 cup sorghum
1/4 cup water
1/4 tsp salt
1 tsp ground cinnamon
1 tsp vanilla extract
Cut potatoes in half lengthwise; cut into 1/4”-thick slices. Place potato slices, carrots, and squash in a lightly greased 13- x 9 inch baking dish. Stir together sugar and next 6 ingredients. Drizzle over potato mixture, tossing to coat.
Bake, covered, at 425 for 30 minutes. Uncover and gently stir vegetables. Bake 15 or 20 more minutes or until vegetables are tender. Serves 6-8
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GLAZED FALL VEGETABLES
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Category: Sides
Prep Time: Cook Time: Total Time:
2 large sweet potatoes
1 large russet potato
1/4 pound baby carrots
1 acorn squash, peeled and cut into cubes
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1/4 cup sorghum
1/4 cup water
1/4 tsp salt
1 tsp ground cinnamon
1 tsp vanilla extract
Cut potatoes in half lengthwise; cut into 1/4”-thick slices. Place potato slices, carrots, and squash in a lightly greased 13- x 9 inch baking dish. Stir together sugar and next 6 ingredients. Drizzle over potato mixture, tossing to coat.
Bake, covered, at 425 for 30 minutes. Uncover and gently stir vegetables. Bake 15 or 20 more minutes or until vegetables are tender. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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