Glazed Fall Vegetables??

[Guest guest]

Gary:

 

Was it this one? This is a recipe of mine that was published in Southern

Living. However, when they published it, they changed it to use sorghum instead

of maple syrup. I've never tried " their version " , but this one is *great*!

 

Let me know if this isn't the one, and I'll look some more for you.

 

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

8 ounces baby carrots

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 (excluding unknown items): 279 Calories; 8g Fat (25.3% calories from

fat); 2g Protein; 52g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 109mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 2 Other

Carbohydrates.

 

 

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