Skip to Content
Menu

Slow-Cooker Balsamic Root Vegetables

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Apr 16, 2014
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Slow-Cooker Balsamic Root Vegetables

  • Prep Time 25 min
  • Total 4 hr 25 min
  • Servings 8
  • Ingredients 11
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

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

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved