Caramelized Vegetables Recipes

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WARM CARAMELIZED VEGETABLES



Warm Caramelized Vegetables image

For a satisfying side, try this tangy asparagus-potato salad!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 9

2 lb small red potatoes, cut into 1-inch pieces
1/2 teaspoon salt
1 lb asparagus, cut into 2-inch pieces
1/3 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
1/4 teaspoon salt
Freshly ground pepper, if desired

Steps:

  • In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and return to saucepan.
  • Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
  • While vegetables are cooking, in 10-inch skillet, melt butter over medium-high heat. Cook onion in butter about 5 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 12 g, TransFat 1/2 g

CARAMELIZED VEGETABLES



Caramelized Vegetables image

Make and share this Caramelized Vegetables recipe from Food.com.

Provided by Shahana

Categories     Potato

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 6

3 baby red potatoes, cut in half
9 asparagus spears, cut in 2 inch pieces
3 tablespoons margarine
3/4 large onion, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar, packed

Steps:

  • Heat about 1 inch of water in saucepan to boiling; add potatoes and bring back to boil.
  • Reduce heat, cover and cook about 10 minutes or until tender.
  • Remove potatoes from water and set aside.
  • Add asparagus to water and cook 5 minutes until crisp tender; drain and return potatoes to pan, keep hot.
  • Melt butter in skillet; saute onion in margarine for 5 minutes, stirring occasionally until golden brown.
  • Stir in vinegar and brown sugar; add vegetables to skillet, stir to coat and sprinkle with ground pepper if desired.

Nutrition Facts : Calories 438.9, Fat 17.4, SaturatedFat 3.1, Sodium 231.3, Carbohydrate 66.6, Fiber 7.8, Sugar 18.6, Protein 7.5

CARAMELIZED VEGETABLES



Caramelized Vegetables image

Substitute green beans for the asparagus if desired. Try some carrots in the mix as well. You can also substitute cider or red wine vinegar for the balsamic if you need to, but I highly recommend the balsamic.

Provided by Karen From Colorado

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs red potatoes, cut into 1 inch pieces
1/2 teaspoon salt
1 lb asparagus, cut into 2 inch pieces
1/3 cup butter
1 large onion, chopped
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
1/4 teaspoon salt

Steps:

  • Heat about 1 inch of water in a 3 qt saucepan to boiling.
  • Add potatoes and 1/2 teaspoon salt and bring back to a boil.
  • Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan.
  • Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil.
  • Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
  • While vegetables are cooking, melt butter in a 10 inch skillet over med high heat.
  • Cook onion in butter for about 5 minutes, stirring occasionally, until golden brown.
  • Stir in vinegar, brown sugar and 1/4 teaspoon salt.
  • Pour onion mixture over potatoes and asparagus; stir to coat and sprinkle with ground pepper if desired.

Nutrition Facts : Calories 261, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 387.2, Carbohydrate 38.6, Fiber 4.4, Sugar 12.4, Protein 5

LEAFY GREENS WITH ITALIAN-STYLE CARAMELIZED VEGETABLES



Leafy Greens with Italian-Style Caramelized Vegetables image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 5

3/4 cup Hidden Valley® Farmhouse Originals Roasted Onion Parmesan Dressing
1 tablespoon prepared horseradish
1 teaspoon Italian seasoning
4 cups each baby spinach and torn romaine lettuce in bite size pieces
8 cups of multicolored, diced, vegetables (such as carrots, fennel, bell peppers, red onion, fingerling or new potatoes, tomatoes)

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small bowl, add the dressing, horseradish, and italian seasoning and stir until well blended.
  • In a large bowl, toss the vegetables with half of the dressing and season with freshly ground pepper. Roast the vegetables on a parchment lined baking sheet for 15 to 20 minutes or until golden. Remove from the oven and let cool slightly.
  • In another bowl, toss the remaining dressing with both the spinach and romaine until well coated.
  • Arrange the salad on a serving plate or platter and top with the roasted vegetables and serve immediately.

CARAMELIZED-VEGETABLE MEDLEY



Caramelized-Vegetable Medley image

Enjoy this rich and flavorful caramelized vegetable medley packed with mushrooms, potatoes and spinach, flavored with thyme and vinegar - a great skillet dinner ready in 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1/4 cup margarine or butter
2 medium onions, sliced and separated into rings
8 small red potatoes, cut in half
2 tablespoons packed brown sugar
1/2 pound whole mushrooms
1 teaspoon dried thyme leaves
2 tablespoons cider vinegar
1/2 teaspoon salt
2 cups thin strips spinach leaves
1 medium tomato, chopped (3/4 cup)

Steps:

  • Melt margarine in 12-inch nonstick skillet over medium heat. Cook onions, potatoes and brown sugar in margarine 12 minutes, stirring frequently.
  • Stir in mushrooms and thyme. Cook 7 minutes, stirring frequently, until potatoes are tender.
  • Stir in vinegar and salt. Add spinach and tomato; toss. Cook 1 minute.

Nutrition Facts : Calories 295, Carbohydrate 47 g, Cholesterol 30 mg, Fiber 5 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 410 mg

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