subject: Glazed Winter and Roasted Winter Vegetables [print this page] Glazed Winter Vegetables Glazed Winter Vegetables
Ingredients
4 large sweet potatoes, peeled, halved lengthwise and cut into 1/2-inch slices
2 medium acorn squash, peeled, seeded and cubed
2 large russet potatoes, peeled, halved lengthwise and cut into 1/2-inch slices
1 pound baby carrots
1 C. packed brown sugar
1/2 C. water
1/2 C. butter, melted
1/2 C. molasses
2 tsp. ground cinnamon
2 tsp. vanilla extract
1 tsp. salt
Preparation
Divide vegetables among four greased 13-in. x 9-in. x 2-in. 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* for 30 minutes. Stir vegetables. Bake, uncovered, for 15-20 minutes longer or until vegetables are tender.
Yield: 24 servings (3/4 cup each).
Roasted Winter Vegetables
Ingredients
1 large rutabaga, peeled and cut into 3/4" chunks
1/3 C. chicken broth
3 medium carrots, cut into 3/4" lengths
12 small (1-1/2" diameter) white onions, peeled and halved
3 large all-purpose potatotes, cut into 1-1/4" chunks
1-1/2 T. olive oil
1/4 tsp. dried thyme leaves
1/8 tsp. ground black pepper
Generous 1/4 tsp. salt
Preparation
Preheat oven to 375*. Combine the rutabagas and broth in a large roasting pan or jellyroll pan. Place on the center oven rack and roast, stirring occasionally, for 20 minutes.
In a large bowl, stir together the carrots, onions, potatoes, oil, thyme and pepper until well combined. Add the rutabagas and any remaining broth. Transfer the vegetables to the pan previously used for the rutabagas. Spread the vegetables out evenly.
Roast, stirring occasionally, for 40 to 50 minutes, or until the carrots and rutabagas are just tender when pierced with a fork.
Sprinkle with salt and mix well and serve hot to the table with crusty rolls.
