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carmelized vegetables

OK, I've more or less mastered carmelized onion, I get that deep brown color, the rich sweet flavor, and I hardly burn them at all any more. So what other vegetables can be caramelized? Carrots? Parsnips? Turnips? I've tried googling but haven't really found anything, at least nothing that didn't require dumping a bunch of sugar in.

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  1. Zucchini! The flavor is soooo much better!

    1. I like cabbage and Brussels sprouts cooked that way.

      1 Reply
      1. re: blue room

        +1 on Brussels sprouts. Shallots, leeks & fennel also caramelized beautifully.

      2. Any root, corm, tuber,cucurbitous, or cruciferous vegetable. That's most everything but peas and beans (which probably could be done too). Caramelization is what makes roasted vegetables so good. In caramelized vegetables, some of the starch has turned to sugar - you don't need to add extra sweetness unless your particular produce was harvested too early..Sounds like you are doing the onions on the stovetop, which is fine, but search this board for JoanN's recipe for oven-caramelized onions, which are easier and less likely to burn if you don't stay on top of them. Grilling corn on the cob is a popular way to caramelize it, but you can also saute the cut kernels in butter or oil until they get nicely brown at the edges. For most vegetables, oil then roast from raw, or parcook first via microwave or steaming, to speed the process if you are pressed for time.

        2 Replies
        1. re: greygarious

          Green beans work, but only if you blanch them for a few minutes first. Peas? No.

          1. re: pikawicca

            I get excellent caramelization on green beans either on the stovetop or in the oven without steaming. Just toss beans with oil and stick in a 400 degree oven until they're dark brown in places, or saute them over medium high heat in a cast iron skillet without crowding the pan or stirring too frequently.

        2. My favourite is sweet potato - no need to prepare or add anything, just put it (whole) in the oven!

          1. Cauli, preferably with shallots alongside, olive oil, s and p and 425 f oven. My favorite.

            4 Replies
            1. re: mcf

              That sounds really good, and suspiciously low carb lol!! Nice to see you again mcf :)

              1. re: superbadkitty

                It is low carb and super delicous and smells good roasting, too. :-)

              2. re: mcf

                I LOVE roasted cauliflower. Sometimes I make an entire head and eat the whole pan myself, for lunch or a snack or just because it's sooo good! The best parts are the brown, chewy caramelized pieces.

                1. re: lisavf

                  I always make a lot so I can snack on it the next day, too.