Tuesday, February 23, 2010

Glazed fall vegetables

makes 6 servings

2 sweet potatoes
1 medium baking potati
1 med acorn squash
3 carrots
1/3 c brown sugar
2 tbsp melted butter
2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon

1. preheat oven to 425. Peel carrots, sweet potatoes and potatoes and cut into 1 inch cubes. Halve, peel, and seed squash and cut into cubes as well. Combine all in a lrg bowl
2. stir together brown sugar, syrup, vanilla and cinnamon. Pour over veggie mix. Toss well. Pour into lightly greased roasting pan
3. bake at 425 for 1 hr or until veggies are tender and lightly browned. Stir every 20 min or so. Season with salt to taste

I love this recipe bc it can easily be done without measuring anything. I often don't have potatoes or add in a little less or more of something I need to use up. It's yummy, good for a sweet tooth and kids love it too! I do mine on a foil lined cookie sheet bc it's easier cleanup

Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Southern Living magazine

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