Recipes > Balsamic Root Vegetables

Balsamic Root Vegetables

Balsamic Root Vegetables Recipe enlarge
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving.

4.0 10

Rate and Review | Read Reviews (7)
Yield: Makes 6 to 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 4 Hours, 25 Minutes


Ingredients

  • 1 1/2 pounds sweet potatoes
  • 1 pound parsnips
  • 1 pound carrots
  • 2 large red onions, coarsely chopped
  • 3/4 cup sweetened dried cranberries
  • 1 tablespoon light brown sugar
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup chopped fresh flat-leaf parsley

Preparation

  1. 1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
  2. 2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
  3. 3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.


NOVEMBER 2010

Related Recipes
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ratings and Reviews ()

Read More Reviews
Add a Review
  • bookaholic

    I got the recipe from my son who made it for Thanksgiving. I have made it since and it is wonderful. I plan on fixing it to go with a ham dinner for Mother's Day.

    Worthy of a special occasion 05/06/13
  • mknepple

    It's probably just my own personal preference, but I did not like this recipe. I love root vegetables cooked in the oven, but this did not appeal to me at all. I don't recommend this and urge readers to simply bake their root vegetables using whatever sauce/drizzle and spices they prefer. May have been the fact these were cooked in a Crock-Pot. Not sure.

    Would not make again 09/07/12
  • Cheryl242

    I thought this turned out pretty good. It took longer to cook than the 8 hours in my slow cooker--about 9 hours at least before all the vegetables were done. I didn't add the parsley either, and, yes, it could have used the color. I, too only used one onion, and it was plenty. A very nutritious side dish and a good way to get in some of those less-used vegies. The flavors blended nicely, they all tasted mild and very good.

    Worthy of a special occasion 01/13/12
  • lisam29

    This was so delicious and easy. Made it for Thanksgiving & everyone raved about it.

    Outstanding 12/01/11
  • kls486

    I made this for Thanksgiving and thought it was very good. I cooked it on low for 8 hours and it was perfect. I made it exactly as written except I forgot to put the parsley on top before serving (we didn't miss it although it would add more color). I thought it was a little too sweet, so next time I will use 1/4 cup dried cranberries instead of 3/4 cup. I would also recommend using only 1 onion, as 2 onions was a little overpowering. I will definitely make this again and experiment with other veggies (butternut squash instead of sweet potatoes?).

    Worthy of a special occasion 11/27/11
Balsamic Root Vegetables Recipe at a Glance

More Recipes for Side Dishes/Vegetables

advertisement

  7. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
See More Newsletters | View Sample
We Respect Your Privacy. Privacy Policy
Stay connected with MyRecipes
Mobile
Add MyRecipes to:
My Yahoo! My Google My MSN My Netvibes
Give a Gift
About | Advertising | Careers | Contact | FAQ | Press | RSS | Site Map | Sweepstakes & Contests
Copyright © 2013 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights). Ad Choices