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Slow-Cooker Balsamic Root Veggies

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Stephanie Wise
Updated Nov 4, 2012
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We loaded up our slow cooker with root vegetables like parsnips, carrots and red and white potatoes and added honey and balsamic vinegar for a sweet and savory vegetarian Thanksgiving Day side dish.

Slow-Cooker Balsamic Root Veggies

  • Prep Time 15 min
  • Total 4 hr 15 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 1 lb parsnips, peeled, cut into 2-inch pieces
  • 1 bag (16 oz) ready-to-eat baby-cut carrots
  • 2 medium white onions, cut into wedges
  • 1 lb sweet potatoes, peeled, cut into 2-inch pieces
  • 1/2 lb small red potatoes, cut into quarters
  • 3 tablespoons vegetable or olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Chopped fresh parsley, if desired

Instructions

  • Step 
    1
    Spray 6-quart slow cooker with cooking spray. In slow cooker, place parsnips and carrots. Top with onions, sweet potatoes and red potatoes.
  • Step 
    2
    In a small bowl, mix oil, vinegar, honey, salt and pepper with whisk. Pour mixture evenly over vegetables.
  • Step 
    3
    Cover; cook on High heat setting 4 hours or until vegetables are tender. Transfer vegetable mixture to serving dish; sprinkle with parsley.

Nutrition

Nutrition Facts are not available for this recipe

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