Glazed Fall Vegetables

• 2 sweet potatoes (about 2 lb.)
• 1 medium-size baking potato (8 oz.)
• 1 medium-size acorn squash (about 2 lb.)
• 3 carrots, cut into 1/2-inch slices
• 1/3 cup firmly packed brown sugar
• 2 tablespoons maple syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Salt to taste

1. Preheat oven to 425u0b0. Peel sweet potatoes and baking potato; cut into 1-inch cubes. Halve, peel, and seed acorn squash; cut into 1-inch cubes. Combine potatoes, squash, and carrots in a large bowl.
2. Stir together brown sugar, maple syrup, and next 3 ingredients in a small bowl; pour over vegetable mixture, and toss well. Pour into a lightly greased roasting pan.
3. Bake at 425u0b0 for 1 hour or until vegetables are tender and lightly browned, stirring every 20 minutes. Season with salt to taste.

sweet potatoes, baking potato, acorn, carrots, brown sugar, maple syrup, butter, vanilla, ground cinnamon, salt

Taken from www.myrecipes.com/recipe/glazed-fall-vegetables-0 (may not work)