Best Vegetables To Slow Cook

Slow-Cooker Glazed Root Vegetables

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

1

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
2

In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
3

Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

tip 1
Using white balsamic vinegar preserves the vibrant colors of these vegetables. Use regular balsamic vinegar if that's what you have on hand.

120 Calories, 2g Total Fat, 2g Protein, 25g Total Carbohydrate

1 Other Carbohydrate; 2 Vegetable;

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Source: https://www.bettycrocker.com/recipes/slow-cooker-glazed-root-vegetables/7e9d5494-adde-454d-8410-22a37eb98f1f