CARAMELIZED VEGETABLES RECIPE RECIPES

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WARM CARAMELIZED VEGETABLES RECIPE - BETTYCROCKER.COM



Warm Caramelized Vegetables Recipe - BettyCrocker.com image

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

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 , 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

CARAMELIZED VEGETABLES WITH DIJON BUTTER RECIPE - KAY CHUN ...



Caramelized Vegetables with Dijon Butter Recipe - Kay Chun ... image

This simple roasted vegetable side dish tastes rich and complex thanks to mustard-spiced butter. Slideshow: More Vegetarian Recipes 

Provided by Kay Chun

Categories     Vegetables

Total Time 1 hours 20 minutes

Yield 12

Number Of Ingredients 9

1 stick unsalted butter, at room temperature
3 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed in a mortar
Kosher salt
Pepper
1 1/2 pounds carrots, scrubbed and halved lengthwise
3 fennel bulbs (1 1/2 pounds), cut into 1-inch-thick wedges
1 1/2 pounds beets, peeled and cut into 1-inch-thick wedges
2 tablespoons chopped dill

Steps:

  • Preheat the oven to 425°. In a bowl, mix 6 tablespoons of the butter with 2 tablespoons of the mustard and the coriander. Season with salt and pepper.
  • On a large rimmed baking sheet, combine the carrots and fennel. On another large rimmed baking sheet, arrange the beets. Dollop the butter over the vegetables on each baking sheet and season with salt and pepper. Toss and rub to evenly coat. Roast for about 40 minutes, stirring occasionally and rotating the sheets halfway through, until the vegetables are tender and caramelized.
  • Meanwhile, in a small bowl, mix the remaining 2 tablespoons of butter and 1 tablespoon of mustard. Dollop the butter over the warm vegetables and toss to evenly coat. Transfer the vegetables to a serving platter and garnish with the dill.

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WARM CARAMELIZED VEGETABLES RECIPE - BETTYCROCKER.COM
warm caramelized vegetables recipe - bettycrocker.com image
For a satisfying side, try this tangy asparagus-potato salad!
From bettycrocker.com
Total Time 30 minutes
Calories 260 per serving
  • 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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