Balsamic Root Vegetables
16 ounce package frozen small whole onions (2 cups)
baby red potatoes, halved
medium parsnips, peeled (if desired) and cut into 1-inch pieces
baby carrots, cut into 1- to 2-inch pieces*
cup chicken broth
cup balsamic vinegar
tablespoons packed brown sugar
cloves garlic, minced
teaspoon ground black pepper
- In a 3 1/2- or 4-quart slow cooker, combine frozen onions, potato, parsnip, carrot, broth, vinegar, brown sugar, garlic, salt, and pepper.
- Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Makes 8 servings
From the Test Kitchen
Cut any thick baby carrots in half lengthwise.
Nutrition Facts(Balsamic Root Vegetables)
- Per serving:
- 136 kcal cal.,
- 1 g fat
- 235 mg sodium,
- 32 g carb.,
- 6 g fiber,
- 15 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet