Glazed Fall Vegetables -- original version

[Guest guest]

Here's my original version of the recipe that was published in the Oct. Southern

Living. It's actually *maple syrup* I use, not honey, as I said. It's one of

my son's favorite dishes and I make it every Thanksgiving. I hope your families

will enjoy it too!

 

Karen

 

 

* Exported from MasterCook *

 

Glazed Fall Vegetables

 

Recipe By :Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Thanksgiving/Christmas Vegan

Veggies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 sweet potatoes -- cut into 1/2 " chunks

1 white potato -- cut into 1/2 " chunks

3 carrots -- cut into 1/2 " slices

1 acorn squash (halved, seeded & peeled) -- cut into 1/2 "

chunks

1/2 cup packed brown sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 cup butter or margarine -- cut into pieces

1/4 cup water

 

Preheat oven to 425 degrees F. Place the sweet and white potatoes,

carrots, and squash in a bowl. Combine brown sugar, maple syrup, vanilla

extract, and cinnamon, and add to vegetables in bowl. Toss well.

Pour vegetable mixture into a large rectangular glass baking dish. Scatter

the butter or margarine pieces over the top. Pour the water into the baking

dish. Cover tightly with foil and bake 45 minutes. Remove foil and stir

vegetables. Continue baking uncovered for about 15 minutes until vegetables are

softened to taste and lightly browned.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 251 Calories (kcal); 8g Total Fat; (27% calories from fat); 2g

Protein; 45g Carbohydrate; 21mg Cholesterol; 106mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0