CARAMELIZED VEGETABLES RECIPES
CARAMELIZED VEGETABLES RECIPE - FOOD.COM
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.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 8
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, FatContent 10.6, SaturatedFatContent 6.6, CholesterolContent 27.1, SodiumContent 387.2, CarbohydrateContent 38.6, FiberContent 4.4, SugarContent 12.4, ProteinContent 5
WARM CARAMELIZED VEGETABLES RECIPE - BETTYCROCKER.COM
For a satisfying side, try this tangy asparagus-potato salad!
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 9
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 , CarbohydrateContent 39 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 4 g, ProteinContent 5 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 380 mg, SugarContent 12 g, TransFatContent 1/2 g
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WARM CARAMELIZED VEGETABLES RECIPE - BETTYCROCKER.COM
For a satisfying side, try this tangy asparagus-potato salad!
From bettycrocker.com
Total Time 30 minutes
Calories 260 per serving
From bettycrocker.com
Total Time 30 minutes
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- 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.
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