For a satisfying side, try this tangy asparagus-potato salad!
Warm Caramelized Vegetables
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 9
Ingredients
- 2 lb small red potatoes, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1 lb asparagus, cut into 2-inch pieces
- 1/3 cup butter or margarine
- 1 large onion, chopped (1 cup)
- 1/4 cup balsamic vinegar
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- Freshly ground pepper, if desired
Instructions
-
Step1In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and return to saucepan.
-
Step2Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
-
Step3While vegetables are cooking, in 10-inch skillet, melt butter over medium-high heat. Cook onion in butter about 5 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper.
Nutrition
260
Calories
11g
Total Fat
5g
Protein
39g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 100
- Total Fat
- 11g
- 16%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 1/2g
- Cholesterol
- 25mg
- 9%
- Sodium
- 380mg
- 16%
- Potassium
- 810mg
- 23%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 12g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 20%
- 20%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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