Slow-Cooker Glazed Root Vegetables

Slow-Cooker Glazed Root Vegetables

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Prep Time

20

Minutes

Total Time

4:20

Hrs:Mins

Makes

9

servings

6
medium carrots, cut diagonally into 1-inch pieces
4
medium parsnips, peeled, cut diagonally into 1-inch pieces
2
medium red onions, cut into thin wedges
2
medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3
tablespoons honey
1
tablespoon olive oil
5
teaspoons chopped fresh thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
1
tablespoon white balsamic vinegar
  1. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
  2. In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
  3. Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Makes 9 servings (about 3/4 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
Using white balsamic vinegar preserves the vibrant colors of these vegetables. Use regular balsamic vinegar if that's what you have on hand.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • Total Fat 2g
      • (Saturated Fat 0g,),
    • Sodium 310mg;
    • Total Carbohydrate 25g
      • (Dietary Fiber 4g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 1 Other Carbohydrate;
      • 2 Vegetable;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.