Fall is finally here!

It’s almost that time of the year. Cold weather, hot chocolate and Halloween. It’s time to say goodbye to the light and delicate flavors of summer and welcome the bolder, heartier flavors of the fall.

When the colors change, and the daylight starts to dwindle its time for us to create our own colors. I’m talking about caramelization!!!! For those who might need a refresher on how to caramelize, look no farther.

Almost all foods ( fruits, vegetables and meats ) have natural sugars. For those who want to impress their friends, these sugars are referred to as glucose and fructose. Ok awesome ………I know the names what what are they. They easiest way to look at it is like this.

1. Foods that contain carbohydrates ( this would be your starches) have the simple sugar glucose.

2. Fruits contain the fruit sugar fructose. Fruit…. Fructose…. I see what they did there.

Now that we know the fancy stuff, back to what caramelization actually is. When you cook a sugar, it goes thru the process of caramelization. This changes the flavor, in most cases intensifying the flavor and causing a darkened appearance. Think of a creme brûlée.

The most common way to do this is by roasting. Yes it’s truly as simple as it sounds. Crank your oven up, take some of the beautiful fall vegetables ( squash, root vegetables, etc), put them in a single layer in a rotating pan or cookie sheet and slide the, in the oven till they’re a dark golden color. Add a sprinkle of salt, pepper and a little olive oil and enjoy the wonder that is caramelization.