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Prep 20min
Total4hr20min
Servings9
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Ingredients
6
medium carrots, cut diagonally into 1-inch pieces
4
medium parsnips, peeled, cut diagonally into 1-inch pieces
2
medium red onions, cut into thin wedges
2
medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3
tablespoons honey
1
tablespoon olive oil
5
teaspoons chopped fresh thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
1
tablespoon white balsamic vinegar
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Steps
1
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
2
In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
3
Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
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Using white balsamic vinegar preserves the vibrant colors of these vegetables. Use regular balsamic vinegar if that's what you have on hand.
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Nutrition Facts
Serving Size:1 Serving
Calories
120
Total Fat
2g
0%
Saturated Fat
0g
0%
Sodium
310mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
4g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 2 Vegetable;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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