Balsamic Root Vegetables (slow cooker)

Balsamic Root Vegetables (Slow Cooker)

Add root vegetables, dried cranberries, and balsamic vinegar to a slow cooker, then relax until dinner time
Course Side Dishes
Cuisine American
Keyword root vegetables, slow cooker recipes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 servings
Calories 180 kcal
Author Adapted from Vom Fass


  • 1 1/2 pounds parsnips peeled and thickly sliced (about 3 large)
  • 1 pound carrots peeled and thickly sliced (about 2 large)
  • 1 medium sweet onion such as Vidalia, coarsely chopped
  • 3/4 cup unsweetened dried cranberries
  • 1 pound sweet potatoes peeled and cut into 1-inch pieces (about 2 medium)
  • 3 tablespoons balsamic vinegar I used fig-flavored
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup chopped fresh parsley


  1. Lightly spray the inside of a slow cooker with nonstick cooking spray.
  2. Add parsnips, carrots, onion, and cranberries. Mix well. Layer sweet potatoes on top.
  3. In a small bowl, whisk together vinegar, olive oil, salt, and pepper. Pour over vegetables in crock pot. (Do not stir.)
  4. Cover and cook on low 4 to 5 hours or until vegetables are tender.
  5. Toss with parsley before serving.