From the 1/14/11 co-op newsletter, courtesy of Mary Duman:

Caramelizing vegetables completely transforms their flavor and texture. Caramelizing vegetables brings the natural sugars in the veggies to the surface and gives them a sweet, nutty flavor.  It’s so simple…


  • Beets and/or Brussels sprouts
  • Olive oil
  • Balsamic vinegar
  • 1-2 tsp sugar
  • Fresh ground pepper
  • Fresh herbs


  • Slice your beets and/or Brussels sprouts fairly thinly 1/4-1/2 inch.
  • Toss them with a little olive oil, balsamic vinegar (FYI…2 heavenly varieties are sold at co-op….quality olive oil and balsamic vinegar makes a huge difference) and sugar.  (Adding a little sweetener helps to caramelize the vegetables and bring out their flavor.)
  • Roast your vegetables in the oven or in a skillet on the stove. The key is to make sure that you spread out the veggies and don’t stir them too often. They should get nice and brown on the bottom before you stir them.
  • Top them with roasted nuts (walnuts, pecans, or pine nuts) and some crumbled blue cheese or goat cheese and gobble them up