Caramelized Roasted Vegetables
Contributed by: NAPSA
Dig In To Root Vegetables (NAPSI)-If you love the
abundance of fresh vegetables that spring and summer offer, there's no need to head into
hibernation when these favorites become scarce.
Autumn and winter offer their own harvest of vegetables well worth rooting for-root
Root vegetables come in a variety of shapes, sizes and colors including sweet potatoes,
beets, carrots, radishes, onions, turnips, rutabaga, parsnips, garlic and ginger. They can add a
wonderful touch of color and flavor to any meal, and help warm up the coldest of nights. When
you shop for root vegetables, dig around the store's selection and make sure your picks are firm.
Store them in a dry dark area until they're used.
Root vegetables can be eaten raw, pickled or preserved. They can be boiled, mashed
and add zest to winter soups and stews. For a sweet treat, they can even be slow roasted to bring
out their rich flavor.
The Dutch oven, a slow-cooking superstar, is ideally suited for slow roasting
vegetables. Dutch ovens must be even-heating, lidded, big-handled and large. Ideally you want
one with a heavy bottom. Le Creuset, a French company that calls its ovens, "French Ovens,"
makes the consummate Dutch oven.
Le Creuset's tight-fitting lids create a blanket of heat to seal in moisture and flavor,
while its cast iron construction retains heat. As an added bonus, its stick-resistant porcelain
enamel finish makes clean up easy. Try this recipe for roasted root vegetables to enjoy the bounty
of seasonal vegetables. Served with roasted chicken or a pot roast, and you have the perfect
- 1/2 lb. sweet potatoes
- 1/2 lb. Yellow Finn potatoes
- 1/2 lb. rutabagas
- 1/2 lb. yellow onions
- 1/2 lb. beets
- 1/2 lb. parsnips
- 1 head garlic, separated in cloves, peeled
- 1/2 cup clarified butter
- 1/4 cup brown sugar
- 1 tsp. each dried sage, oregano, thyme, rosemary, basil, parsley flakes, and red
Preheat oven to 350 F.
Peel and cut vegetables into 2" pieces.
Heat butter in a 41/2 quart round casserole (recommended: Le Creuset French Oven). Add
sugar and herbs and stir until sugar is completely dissolved.
Add vegetables and garlic, cook over medium heat, tossing constantly, until vegetables begin
to turn caramel brown.
Remove from heat, cover. Place in preheated oven and roast for 40 minutes. Serve
Serving Size: Serves 4.