Delicious Roasted Glazed Fall Vegetables

I have made this dish quite a few times recently, it was just delicious! This recipe will feed about 8-10 people, but the glaze ingredients and veggies can be cut in half if desired.

• Ready In: 1 hr 15 mins
• Serves: 8-10

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

Directions

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.