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Balsamic Root Vegetables (slow cooker)
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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 Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Side Dishes
Cuisine: American
Keyword: balsamic vegetables, root vegetables, slow cooker recipes
Servings: 10 servings
Calories: 180kcal
Author: Shelby Kinnaird

Ingredients

  • 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)

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.

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

Serving: 1serving | Calories: 180kcal | Carbohydrates: 37g | Protein: 2g | Fat: 3g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 258mg | Potassium: 0mg | Fiber: 7g | Sugar: 16g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 30g