Slow-Cooker Balsamic Root Veggies

  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 8
Slow-Cooker Balsamic Root Veggies

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

Steps

Hide Images
  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved