Slow Cooker Balsamic Root Vegetables Recipes
SLOW-COOKER BALSAMIC ROOT VEGGIES
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
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
SLOW-COOKER GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
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- Vegetables ... Peel and cut the sweet potato and rutabaga in 1 1/2" cubes; then, cut the the carrots and parsnips in 1 1/2" pieces on an angle. Also,rough chop the red onion. Lightly spray the crock pot with a non-stick spray. Then, add the rutabaga, carrots, parsnips, and onions to the crock pot and mix to combine. Top with the sweet potatoes, but do not mix them in - they take the least amount of time to cook. Top with the sprigs of thyme.
- Note: As I mentioned, I did make this with butternut squash a couple of times; and that comes out very well. I followed the exact recipe, just switched the squash for the sweet potatoes.
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