Glazed Fall Vegetables
By: Melissa Peterman
Published: Sunday, December 6, 2009 - 10:18pm

Ingredients




2 larges sweet potatoes
1 large russet potato
1/2 pound baby carrots
1 acorn squash peeled, and
cut into cubes
1/2 cup brown sugar - (firmly packed)
1/4 cup butter, melted
1/4 cup water
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Preparation

1 Preheat oven at 425 degrees Fahrenheit. 2 Cut potatoes in half lengthwise then cut them into 1/2-inch-thick slices. 
 Drizzle over potato mixture, tossing to coat.

 3 Place potato slices, carrots, and squash in a lightly greased 13 by 9-inch baking dish. 
 4 Combine the brown sugar, butter, water, salt, cinnamon, and vanilla extract; mix them well.

 5 Drizzle the brown sugar mixture over the potato mixture, tossing to coat.

 6 Bake, covered, at 425 degrees for 30 minutes. 


 7 Uncover and gently stir vegetables. 

 8 Bake 15 to 20 more minutes or until vegetables are tender.