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.
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 Info Per Serving
Nutrition Facts
Balsamic Root Vegetables (Slow Cooker)
Serving Size
1 serving
Amount per Serving
Calories
180
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0
g
0
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
258
mg
11
%
Potassium
0
mg
0
%
Carbohydrates
37
g
12
%
Fiber
7
g
28
%
Sugar
16
g
18
%
Protein
2
g
4
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
30
g
* Percent Daily Values are based on a 2000 calorie diet.