Warm Caramelized Vegetables

For a satisfying side, try this tangy asparagus-potato salad!

  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 6

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
  • 1 In 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.
  • 2 Meanwhile, 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.
  • 3 While 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    260
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    380mg
    380%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    4g
    4%
      Sugars
    12g
    12%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    20%;
    Calcium
    4%;
    Iron
    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 Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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