Caramelized Autumn Roasted Vegetables Food
CARAMELIZED AUTUMN ROASTED VEGETABLES
This recipe is from the November 2009 issue of Food and Wine Magazine. The grated nutmeg and minced ginger flavor this recipe very nicely. The toasted pecans also add a nice touch. I actually used more of the spices because I tend to like more flavor.
Provided by Barbaras cooking ag
Categories Cauliflower
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
- In a large bowl, toss the carrots, parsnips, cauliflower, squash, brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.
- Note: The roasted vegetables can be kept at room temperature for up to 2 hours before serving.
CARAMELIZED VEGETABLES
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
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
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