Slow-Cooker Balsamic Root Veggies
Stephanie Wise
Updated Nov 4, 2012
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.
Slow-Cooker Balsamic Root Veggies
- Prep Time 15 min
- Total 4 hr 15 min
- Servings 8
- Ingredients 11
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
Instructions
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Step1Spray 6-quart slow cooker with cooking spray. In slow cooker, place parsnips and carrots. Top with onions, sweet potatoes and red potatoes.
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Step2In a small bowl, mix oil, vinegar, honey, salt and pepper with whisk. Pour mixture evenly over vegetables.
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Step3Cover; cook on High heat setting 4 hours or until vegetables are tender. Transfer vegetable mixture to serving dish; sprinkle with parsley.
Nutrition
Nutrition Facts are not available for this recipe
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