Name: Slow-Cooker Balsamic Root Veggies
Prep time: 15 min
Total time: 4 h 15 min
Yield: 1
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

Slow-Cooker Balsamic Root Veggies

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Prep Time:
15 minutes

Total Time:
4 hours 15 minutes

Slow cooked honey balsamic root vegetables - a sweet and savory vegetarian Thanksgiving side dish.

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
Chopped fresh parsley, if desired

Instructions:

Prepare the 6-quart slow cooker with a light coating of cooking spray. Layer parsnips and carrots inside, then add onions, sweet potatoes, and red potatoes on top.
Whisk together oil, vinegar, honey, salt, and pepper in a small bowl. Drizzle evenly over vegetables.
Cover and cook on High heat for 4 hours or until vegetables are tender. Transfer the vegetable mixture to a serving dish and sprinkle with fresh parsley.

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