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Slow-Cooker Balsamic Root Vegetables

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Slow-Cooker Balsamic Root Vegetables
  • Prep 25 min
  • Total 4 hr 25 min
  • Servings 8
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Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.
Updated Apr 16, 2014

Ingredients

  • 1 lb parsnips, peeled, cut into 1 1/2-inch pieces
  • 1 lb carrots, cut into 1 1/2-inch pieces
  • 2 large red onions, coarsely chopped
  • 3/4 cup sweetened dried cranberries
  • 1 1/2 lb sweet potatoes, peeled, cut into 1 1/2-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup chopped fresh Italian (flat-leaf) parsley

Steps

  • 1
    Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
  • 2
    In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
  • 3
    Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a delicious twist, top the veggies with a sprinkling of crumbled cooked bacon just before serving.

Nutrition

250 Calories, 6g Total Fat, 3g Protein, 48g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Total Fat
6g
0%
Saturated Fat
1g
0%
Sodium
390mg
0%
Total Carbohydrate
48g
0%
Dietary Fiber
8g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fruit; 4 Vegetable; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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