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Home » Side Dishes » Balsamic Root Vegetables (Slow Cooker)

Balsamic Root Vegetables (Slow Cooker)

Posted by: Diabetic Foodie / Gluten-free, Side Dishes, Vegan / November 22, 2016

Jump to Recipe Print Recipe

These balsamic root vegetables are made right in the slow cooker! Just add sweet potatoes, carrots, and parsnips, plus a few dried cranberries for a hint of sweetness.

Balsamic Root Vegetables made in the slow cooker and served in a blue bowl

Looking for an easy vegetable side? How about one you can throw in the slow cooker and forget about until it’s time to eat?

That’s the beauty of these balsamic root vegetables! Just chop your veggies, toss them in the slow cooker, mix up the balsamic glaze, and pour it on top. It only takes minutes to prep, but the rich flavors will taste like you were tending to it all day!

Best of all, this delicious side is packed with nutrient-rich root vegetables. You’ll get a healthy boost of vitamin A, vitamin C, fiber, and potassium.

Easy, tasty, and good for you? Sounds like a win in my book!

How to make balsamic root vegetables

These balsamic-glazed vegetables follow a classic set-it-and-forget-it recipe:

Step 1: Lightly coat the inside of a slow cooker with nonstick cooking spray.

Step 2: Add the sliced parsnips and carrots, chopped onion, and dried cranberries. Mix well, then layer the sweet potatoes on top.

Step 3: In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.

Step 4: Pour the mixture over the vegetables in the slow cooker, but do not stir.

Step 5: Cover and cook on low for 4 to 5 hours or until vegetables are tender.

Step 6: Toss with fresh chopped parsley before serving.

No stress, just flavorful and healthy root veggies to serve with your main course!

Choosing the flavor for this recipe

The balsamic glaze is really the star of this dish. However, there are a few ways you can get creative and play around with the flavor.

Personally, I love to use flavored balsamic dressings! One of my favorites for this recipe is a fig-flavored balsamic that includes just a hint of sweetness.

You could also use a flavored olive-oil. An herb flavor like rosemary would be fantastic.

And finally, feel free to add a few more fresh herbs at the end. I recommend chopped parsley, but feel free to use any of your other favorites as well.

Storage

This recipe is for 10 servings of balsamic-glazed root veggies. So unless you’re making this dish for a big crowd, you may find yourself with some extras.

Any leftovers can be stored covered in the refrigerator for up to 5 days. They’ll be great re-heated, or try crisping them up in a pan as a tasty breakfast hash to go with your eggs!

Other easy vegetable sides

Can you ever have too many delicious vegetable recipes? I certainly don’t think so! Here are a few more of my favorites I know you’ll love:

  • Moroccan Chickpeas with Squash and Carrots
  • Sriracha Brussels with Pistachios
  • Sweet Potato Noodles with Black Beans and Peppers

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Balsamic Root Vegetables (slow cooker)
5 from 1 vote

Balsamic Root Vegetables (Slow Cooker)

These balsamic root vegetables are made right in the slow cooker! Just add sweet potatoes, carrots, and parsnips, plus a few dried cranberries for a hint of sweetness.
Prep Time:15 minutes
Cook Time:4 hours
Total Time:4 hours 15 minutes
Author:Diabetic Foodie
Servings:10 servings
Review Print

Ingredients

  • 1 ½ pounds parsnips (peeled and thickly sliced)
  • 1 pound carrots (peeled and thickly sliced)
  • 1 medium sweet onion (coarsely chopped)
  • ¾ cup unsweetened dried cranberries
  • 1 pound sweet potatoes (peeled and cut into 1-inch pieces)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil (extra-virgin)
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground pepper
  • â…“ cup fresh parsley (chopped)

Instructions

  • Lightly coat the inside of a slow cooker with nonstick cooking spray.
  • Add the sliced parsnips and carrots, chopped onion, and dried cranberries. Mix well, then layer the sweet potatoes on top.
  • In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
  • Pour the mixture over the vegetables in the slow cooker, but do not stir.
  • Cover and cook on low for 4 to 5 hours or until vegetables are tender.
  • Toss with fresh chopped parsley before serving.

Recipe Notes

This recipe is for 10 servings of balsamic vegetables.
To play around with the taste, feel free to use a flavored balsamic vinegar or olive oil.
Leftovers can be stored covered in the refrigerator for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts
Balsamic Root Vegetables (Slow Cooker)
Amount Per Serving (1 serving)
Calories 180 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 258mg11%
Potassium 0mg0%
Carbohydrates 37g12%
Fiber 7g29%
Sugar 16g18%
Protein 2g4%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 30g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dishes
Cuisine: American
Keyword: balsamic vegetables, root vegetables, slow cooker recipes
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  1. Josie Heyl says

    November 17, 2018 at 12:08 pm

    I so love getting your emails. The recipes always sound appealing and the ones I’ve made have been hits. Thank you!

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