A buttery sweet sauce seasoned with cinnamon coats the russets, sweet potatoes, squash and carrots in this delicious side dish. It goes well with beef, pork, poultry, sausage—just about anything.

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

Directions
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).

Source:  Taste of Home