Delicious Roasted Glazed Fall Vegetables Recipe

Name: Delicious Roasted Glazed Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium sweet potatoes, peeled and cut into about 1-inch pieces; 2 acorn squash, peeled, seeded and cut into large cubed pieces; 3 russet potatoes, peeled and cut into about 1-inch cubes; 1 lb carrot, chopped into large pieces; salt; pepper (optional); GLAZE; 1 cup brown sugar; 1/2 cup water; 1/2 cup butter, melted; 1/2 cup molasses; 1 teaspoon vanilla (optional); 1 teaspoon cinnamon

Servings: persons

5 medium sweet potatoes, peeled and cut into about 1-inch pieces
2 acorn squash, peeled, seeded and cut into large cubed pieces
3 russet potatoes, peeled and cut into about 1-inch cubes
1 lb carrot, chopped into large pieces
salt
pepper (optional)
GLAZE
1 cup brown sugar
1/2 cup water
1/2 cup butter, melted
1/2 cup molasses
1 teaspoon vanilla (optional)
1 teaspoon cinnamon

1
Set oven to 400 degrees.
2
Butter a large casserole dish (I use my 13x9-inch) white Corning Ware dish that has higher sides, it is the perfect size for this recipe.
3
In a bowl, combine/whisk all glaze ingredients together until thoroughly combined.
4
Toss the veggies between the two buttered baking pans.
5
Season veggies with salt (and pepper if desired).
6
Drizzle the glaze over veggies.
7
Toss with a spoon to coat the veggies all over.
8
Cover and bake for about 30 minutes.
9
Uncover and stir the veggies with a spoon, then place back in oven to bake another 15-20 minutes more, or until veggies are desired tenderness.
10
*NOTE* it is best not to overbake the veggies, as they will be mushy, try to bake only until fork-tender.

652

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 medium sweet potatoes, peeled and cut into about 1-inch pieces, 2 acorn squash, peeled, seeded and cut into large cubed pieces, 3 russet potatoes, peeled and cut into about 1-inch cubes, 1 lb carrot, chopped into large pieces, and more.

Yes, Delicious Roasted Glazed Fall Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Delicious Roasted Glazed Fall Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions