Stovetop Sautéed Roasted Caramelized Root Vegetables

October is synonymous with roasted vegetable season.  

After months of only craving salads, these days are for tender, caramelized vegetables. This recipe is as classic as it gets — and with so much room for adaptations. 

 

Use any fall-winter veggies you like. Add any and every seasoning you like.

 

And, although “roasted” technically means, “cooked by prolonged exposure to heat in an oven or over a fire,” and sautéed equates to “fried quickly in a hot pan,” these tender tastes of heaven are BOTH! (Well, sort of…). 

 

The result is the same: the sugar in the gorgeous veggies is heated at a high temperature so that water is removed and the sugar is broken down and then reformed into complex polymers producing a sweet, nutty, or buttery flavor and golden-brown caramelization.

 

That’s what we have here – caramelized root vegetables!

Stovetop Sautéed Roasted Caramelized Root Vegetables 

3 Tbs. olive oil
1 large garnet yam (sweet potato), roughly sliced
4 large parsnips, sliced on a bias
3 large carrots, sliced on a bias
3-4 red beets, peeled and chopped
1 bulb fennel, sliced
sea salt and pepper

 

Heat the oil in a giant Dutch oven or sauté pan over medium-high heat.

Add the sweet potato slices. Coat in oil. Cover and cook for 5-8 minutes, until starting to tenderize.

Add the parsnips, carrots, and beets, and do the same.

Next, add in the fennel and season all veggies well with salt and pepper.

 

Cook until soft and totally caramelized, stirring every so often.

 

Add any herbs, spices, etc. you desire. 

 

Even balsamic vinegar, champagne vinegar, etc.

 

Serve garnished with fresh herbs (or not), chopped nuts, crumbled cheese, fresh lemon zest … 

 

like I said, the options and variations are endless! Enjoy all winter – AND mix up the veggies (butternut squash, acorn squash, onions, leeks, Brussels sprouts, red potatoes, bell peppers, etc.).