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Slow-Cooker Balsamic Root Veggies

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

Stephanie Wise Recipe by Stephanie Wise
November 4, 2012

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

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.

Expert Tips

To ensure even cooking, cut the vegetables into uniform-size pieces.

For extra flavor, drizzle a little more balsamic vinegar on top of the vegetables just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
158.8
% Daily Value
Total Fat
0.4g
1%
Saturated Fat
0.1g
0%
Sodium
374.9mg
16%
Total Carbohydrate
37.3g
12%
Dietary Fiber
7.1g
29%
Sugars
12.1g
Protein
3.1g
% Daily Value*:
Vitamin C
31.80%
32%
Calcium
6.80%
7%
Iron
6.60%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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