Slow-Cooker Glazed Root Vegetables

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

  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 9

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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