Slow-Cooker Balsamic Root Vegetables

Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.

  • Prep Time 25 min
  • Total Time 4 hr 25 min
  • Servings 8

Ingredients

1
lb parsnips, peeled, cut into 1 1/2-inch pieces
1
lb carrots, cut into 1 1/2-inch pieces
2
large red onions, coarsely chopped
3/4
cup sweetened dried cranberries
1 1/2
lb sweet potatoes, peeled, cut into 1 1/2-inch pieces
3
tablespoons olive oil
2
tablespoons balsamic vinegar
1
tablespoon packed light brown sugar
1
teaspoon salt
1/2
teaspoon freshly ground pepper
1/3
cup chopped fresh Italian (flat-leaf) parsley
  • 1 Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
  • 2 In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
  • 3 Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

Expert Tips

For a delicious twist, top the veggies with a sprinkling of crumbled cooked bacon just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Sodium
390mg
390%;
Total Carbohydrate
48g
48%
(Dietary Fiber
8g
8%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Fruit; 4 Vegetable; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.