Balsamic Root Vegetables

Balsamic Root Vegetables + enlarge image
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3 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
15 mins
Slow Cook:
9 hrs to 11 hrs (low) or 4 1/2 to 5 1/2 hours (high)
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Balsamic Root Vegetables

Ingredients
1/2
16 ounce package frozen small whole onions (2 cups)
5
baby red potatoes, halved
3
medium parsnips, peeled (if desired) and cut into 1-inch pieces
4
baby carrots, cut into 1- to 2-inch pieces*
1
cup chicken broth
1/4
cup balsamic vinegar
2
tablespoons packed brown sugar
2
1/4
teaspoon salt
1/4
teaspoon ground black pepper

Directions

  1. In a 3 1/2- or 4-quart slow cooker, combine frozen onions, potato, parsnip, carrot, broth, vinegar, brown sugar, garlic, salt, and pepper.
  2. 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
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