Caramelizedautumnroastedvegetables Recipes

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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

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.

OVEN-ROASTED AUTUMN VEGETABLES



Oven-Roasted Autumn Vegetables image

The fragrance of this recipe cooking will be all the notice you'll have to give that "Supper's ready!" Hungry eaters will magically appear, asking to help set the table. The recipe is written for ONE serving, adjust to fit the number of eaters you're serving.

Provided by Debber

Categories     Potato

Time 40m

Yield 1 large serving, 1 serving(s)

Number Of Ingredients 7

3 -4 small red potatoes
1 large carrot, peeled & cut in chunks
1 small onion, cut in wedges
3 fresh mushrooms, sliced
2 teaspoons walnut oil or 2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 dash coarse salt

Steps:

  • Preheat oven to 425.
  • In a roasting pan, toss vegetables with oil and vinegar. Sprinkle on the salt.
  • Roast for 30-35 minutes (lightly browned, tender), stirring once or twice.
  • Sprinkle with extra balsamic vinegar.
  • Serve warm or at room temperature.
  • ADJUST ingredients for additional servings--you won't need quite as much oil and vinegar (you don't want the vegs swimming in oil and vinegar).
  • VARIATION: Try sweet potatoes, squash, fennel, or pumpkin.

Nutrition Facts : Calories 515.3, Fat 10.1, SaturatedFat 1.1, Sodium 267.3, Carbohydrate 98.1, Fiber 12.4, Sugar 15.6, Protein 12.8

ROASTED FALL VEGETABLES



Roasted Fall Vegetables image

This recipe for roasted fall vegetables like sweet potatoes and Brussels sprouts is a perfect side dish to accompany your Thanksgiving main.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 10

1 1/2 lb sweet potatoes, peeled, cut into 1/2-inch cubes
3 cups fresh Brussels sprouts (about 1 lb), trimmed, cut in half
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cloves garlic, finely chopped
1 large red onion, cut into 10 wedges
Cooking spray

Steps:

  • Heat oven to 450°F. Spray broiler pan with cooking spray.
  • In large bowl, gently toss all ingredients except cooking spray. Pour into broiler pan. Spray vegetable mixture with cooking spray.
  • Roast uncovered 35 to 40 minutes, stirring once, until vegetables are tender and browned.

Nutrition Facts : Calories 190, Carbohydrate 32 g, Fat 1, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg

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