Best 4 Caramelized Autumn Roasted Vegetables Recipes

As the autumn season graces us with its vibrant hues and crisp air, it's time to indulge in the culinary treasures that this season has to offer. Among these delights are the autumn vegetables, bursting with natural sweetness and earthy flavors. To elevate their taste and create a dish that tantalizes the senses, we present to you the art of caramelized autumn roasted vegetables. This technique not only caramelizes the natural sugars in the vegetables, creating a delectable sweetness, but also enhances their flavors, bringing out their inherent goodness. Whether you're looking for a hearty side dish, a vegetarian main course, or a flavorful addition to your next gathering, caramelized autumn roasted vegetables will surely impress and delight.

Here are our top 4 tried and tested recipes!

CARAMELIZED AUTUMN ROASTED VEGETABLES

Caramelized Autumn Roasted Vegetables image

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

Ingredients

1 1/2 cups pecans
4 medium carrots, peeled and sliced 1/4 inch thick on the bias (3/4 pound)
2 large parsnips, peeled and sliced 1/4 inch thick on the bias (1 pound)
1 medium head cauliflower, cut into 1 inch florets (2 1/2 pounds)
1 small butternut squash, peeled, seeded and cut into 1-inch dice (2 pounds)
1 lb Brussels sprout, halved
1/2 cup extra virgin olive oil
1/4 teaspoon freshly grated nutmeg
kosher salt
fresh ground black pepper
2 tablespoons minced fresh ginger
1/3 cup maple syrup

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

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

Ingredients

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

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

Ingredients

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

SWEET ROASTED AUTUMN ROOT VEGETABLES

Sweet Roasted Autumn Root Vegetables image

Sweet yet savory autumn side dish goes well with any roasted meat.

Provided by Kelly Nagy Cramer

Categories Side Dish Vegetables

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup butter, melted
¼ cup maple syrup
1 teaspoon salt
½ teaspoon ground black pepper
1 small butternut squash - peeled, seeded, and cubed
2 turnips, cubed
2 parsnips, cut into rounds
1 sweet potato, cubed
1 rutabaga, peeled and cubed
2 carrots, cut into rounds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
Bake in the preheated oven until vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 54.2 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 9.7 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 529.6 mg, Sugar 21.4 g

Tips:

Use a variety of fall vegetables for a colorful and flavorful dish.

Cut the vegetables into uniform pieces so they cook evenly.

Toss the vegetables with oil and spices before roasting to help them caramelize.

Roast the vegetables at a high temperature so they get crispy on the outside and tender on the inside.

Stir the vegetables occasionally while roasting to ensure even cooking.

Serve the vegetables immediately after roasting for the best flavor.

Conclusion:

Caramelized autumn roasted vegetables are a delicious and easy side dish that can be enjoyed by people of all ages. This dish is perfect for a weeknight meal or a special occasion. The vegetables are roasted until they are tender and caramelized, and they are then tossed with a simple vinaigrette. This dish is a great way to get your daily dose of fruits and vegetables, and it is also a good source of fiber and vitamins.

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