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.

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

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.

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.