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.
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.
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!
Balsamic Root Vegetables (Slow Cooker)
- 1 1/2 pounds parsnips (peeled and thickly sliced)
- 1 pound carrots (peeled and thickly sliced)
- 1 medium sweet onion (coarsely chopped)
- 3/4 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
- 1/2 teaspoon freshly ground pepper
- 1/3 cup fresh parsley (chopped)
- 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.