Ingredients:
4 sweet potatoes, large,peeled,halved lengthwise and cut into 1/2 inch slices
2 acorn squash, medium peeled,seeded and cubed
2 potatoes, russet,peeled,halved lengthwise and cut into 1/2 inchslices
1 lb baby carrots
1 cup brown sugar, packed
1/2 cup water
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup molasses
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon salt
Directions:
Divide vegetables among four greased 13×9″ baking pans.
In a bowl, combine the brown sugar, water, butter, molasses, cinnamon, vanilla and salt.
Drizzle over vegetables; toss to coat.
Cover and bake at 425 degrees for 30 minutes.
Stir vegetables.
Bake uncovered 15-20 minutes longer or until vegetables are tender.
Servings: 12
Time preparation: 30 min.
Time total: 80 min.