Glazed Roasted Vegetables
Source: Better Homes and Gardens
Makes 8 to 10 servings
Prep: 20 minutes
Roast: 1 hour 5 minutes

Ingredients
8 medium carrots, bias-sliced 1 inch thick (4 cups)
4 medium parsnips, bias-sliced 1 inch thick (4 cups)
12 baby beets, peeled and halved, or 3 small whole beets, quartered (about
12 ounces)
2 tablespoons snipped fresh parsley
2 teaspoons snipped fresh marjoram, thyme, or rosemary
1/4 teaspoon salt
3 tablespoons olive oil or cooking oil
4 cups peeled, seeded winter squash, cut into 1 1/2 inch pieces (about 2
pounds before trimming)
1/4 cup packed brown sugar

Directions
1. Preheat oven to 375 degree F. In a large saucepan cook carrots and
parsnips, covered, in a small amount of water for 3 minutes. Drain.
2. In a 13×9x2-inch baking pan combine the partially cooked carrots
and parsnips and the beets. Sprinkle with parsley; marjoram, thyme, or rosemary;
and salt. Drizzle with olive oil or cooking oil. Toss gently to coat
vegetables. Cover the pan with foil.
3. Bake in preheated oven for 30 minutes stirring vegetables once.
Stir in squash pieces. Cover and bake about 20 minutes more or just until
vegetables are barely done. Remove vegetables from oven.
4. Increase oven temperature to 450 degree F. Stir brown sugar into
vegetables until thoroughly combined. Bake, uncovered, for 15 to 20 minutes more
or until vegetables are tender and glazed. Transfer to a serving dish. Makes
8 to 10 servings.

Nutritional Information

Nutritional facts per serving calories: 187, total fat: 6g, saturated fat:
1g, cholesterol: 0mg, sodium: 138mg, carbohydrate: 34g, fiber: 7g, protein: 3g,
vitamin A: 177%, vitamin C: 37%, calcium: 7%, iron: 9%

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