Glazed Winter Vegetables

• 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 cup packed brown sugar
• 1/2 cup water
• 1/2 cup butter, melted
• 1/2 cup molasses
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon salt

1. Divide vegetables among four greased 13-in. x 9-in. baking pans. In a bowl, combine the brown sugar, water, butter, molasses, cinnamon, vanilla and salt. Drizzle over vegetables; toss to coat.
2. Cover and bake at 425u0b0 for 30 minutes. Stir vegetables. Bake, uncovered, for 15-20 minutes longer or until vegetables are tender.

sweet potatoes, acorn squash, russet potatoes, carrots, brown sugar, water, butter, molasses, ground cinnamon, vanilla, salt

Taken from www.tasteofhome.com/recipes/glazed-winter-vegetables/ (may not work)