Slow Cooker Balsamic Root Veggies

Blogger Stephanie Wise of Girl versus Dough uses the magic of the slow cooker and fall vegetables to create a sweet and savory Thanksgiving side dish.

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Prep Time 15 min
Total Time 4 hr 15 min
Servings 8

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

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Directions

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.