Best 2 Caramelized Autumn Roasted Vegetables Recipes

Indulge in a culinary journey this fall with our enticing collection of caramelized autumn roasted vegetable recipes. From the classic combination of sweet potatoes and Brussels sprouts to the unexpected yet delightful pairing of butternut squash and pomegranate, these dishes are a symphony of flavors and textures. Each recipe is carefully crafted to highlight the natural sweetness of seasonal vegetables, caramelized to perfection for an irresistible smoky and savory twist. Whether you're looking for a hearty side dish or a delectable vegetarian main course, our comprehensive guide has something for every palate. Discover the art of roasting vegetables to perfection, unlocking their hidden depths of flavor, as we take you through a culinary adventure like no other.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

Tips:

Choose the right vegetables: Vegetables that caramelize well include root vegetables like carrots and parsnips, as well as squash, bell peppers, and onions.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Toss the vegetables in oil and seasonings: This will help them caramelize and add flavor.
Roast the vegetables at a high temperature: This will help them caramelize quickly and evenly.
Stir the vegetables occasionally: This will help them caramelize evenly and prevent them from burning.
Use a heavy-bottomed pan: This will help distribute the heat evenly and prevent the vegetables from burning.

Conclusion:

Caramelized roasted vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own personal preferences. So next time you are looking for a healthy and flavorful side dish, give caramelized roasted vegetables a try!

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