-2 sweet potatoes (about 2 lb)
-1 medium size baking potato (about 8 oz)
-1 medium size acorn squash (about 2 lb)
-4 carrots, cut into 1/2" slices
- 1/3 c firmly packed brown sugar
-2 Tbsp maple syrup
-2 Tbsp melted butter
-1 tsp vanilla extract
-1/2 tsp ground cinnamon
1. Preheat oven to 425. 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.
(For those with little ones that don't want them to have sugar yet, you can pull some of the uncooked vegetables out and set them aside. I put them in a little container and steam them in the microwave a little at a time for dinner. And as you can see, it can be done during naptime, hence the monitor!)
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 (I used a 9x13 glass pan instead).
3. Bake at 425 for 1 hour or until vegetables are tender and lightly browned, stirring every 20 minutes.