SLOW-COOKER BALSAMIC ROOT VEGGIES

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Slow-Cooker Balsamic Root Veggies image

We loaded up our slow cooker with root vegetables like parsnips, carrots and red and white potatoes and added honey and balsamic vinegar for a sweet and savory vegetarian Thanksgiving Day side dish.

Provided by Stephanie Wise

Categories     Side Dish

Time 4h15m

Yield 8

Number Of Ingredients 11

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:

  • Spray 6-quart slow cooker with cooking spray. In slow cooker, place parsnips and carrots. Top with onions, sweet potatoes and red potatoes.
  • In a small bowl, mix oil, vinegar, honey, salt and pepper with whisk. Pour mixture evenly over vegetables.
  • Cover; cook on High heat setting 4 hours or until vegetables are tender. Transfer vegetable mixture to serving dish; sprinkle with parsley.

Nutrition Facts : ServingSize 1 Serving

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