How to Caramelize Vegetables
November 20th, 2009 | Published in Side Dish Recipes, Vegetable Recipes
photo: Nicole
We all know it’s important to include lots of fresh vegetables in our diet, but it can be challenging to think of new ways to prepare them. High-heat roasting adds a caramelized, sweet, and nutty flavor to most vegetables. Enjoy them warm from the oven, use them to liven up a purchased pasta sauce or soup, or dice them with cheese and chicken for a unique roasted cobb salad.
Potatoes, sweet potatoes, carrots, asparagus, bell peppers, onions, tomatoes, and mushrooms are all perfect candidates for the simple process outlined here.
(Pre heat oven to 450°)
- Wash vegetables (not mushrooms). Cut potatoes, carrots, bell peppers, and onions into quarters. Asparagus can be left whole; Brussels sprouts are best halved.
- Toss all vegetables with Bertolli olive oil, salt, pepper, and rosemary or thyme. Spread the potatoes, onions, and carrots on a baking sheet and place in the oven.
- 20 minutes later, add the asparagus, peppers, tomatoes, and mushrooms (make sure that the vegetables are not stacked on top of each other).
- Turn all of the vegetables once or twice during roasting and remove when they are tender and browned (about 45 minutes total).
