Slow Cooker Balsamic Root Veggies

 

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

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