Best 3 Warm Caramelized Vegetables Recipes

The art of caramelization transforms ordinary vegetables into extraordinary culinary delights. Caramelization is a process that involves heating sugars in the presence of heat until they turn golden brown. Through this process, vegetables undergo a magical transformation, developing a rich, sweet flavor and a tender yet slightly crispy texture. The combination of warmth and caramelization creates a symphony of flavors that will tantalize your taste buds and leave you craving more. Dive into this culinary journey and discover the best recipes for warm caramelized vegetables that will elevate your meals to new heights.

Here are our top 3 tried and tested recipes!

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

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

Ingredients

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

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

Tips:

Always choose fresh, seasonal vegetables for the best flavor and texture.
To caramelize vegetables properly, use a heavy-bottomed pan or skillet over medium heat. This will help to prevent the vegetables from sticking or burning.
Don't overcrowd the pan. Vegetables should be in a single layer so that they can caramelize evenly.
Be patient! Caramelizing vegetables takes time. Don't rush the process or you'll end up with burnt vegetables.
Season the vegetables with salt, pepper, and other spices to taste.
Garnish the caramelized vegetables with fresh herbs or a squeeze of lemon juice before serving.

Conclusion:

Caramelized vegetables are a delicious and versatile side dish that can be enjoyed with a variety of main courses. They are also a great way to get your daily dose of fruits and vegetables. By following the tips in this article, you can easily caramelize vegetables at home. So next time you're looking for a healthy and flavorful side dish, give caramelized vegetables a try!