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Balsamic Root Vegetables

Makes: 8 servings
Prep 15 mins Slow Cook 9 hrs to 11 hrs  (low) or 4 1/2 to 5 1/2 hours (high)
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  cloves garlic, minced
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 136,
  • Fat, total (g) 1,
  • carb. (g) 32,
  • fiber (g) 6,
  • sugar (g) 15,
  • pro. (g) 3,
  • vit. A (IU) 139,
  • vit. C (mg) 19,
  • sodium (mg) 235,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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