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Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford Photo by: Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Balsamic Root Vegetables

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

Southern Living NOVEMBER 2010

  • Yield: Makes 6 to 8 servings
  • 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. 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. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)

3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

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Balsamic Root Vegetables recipe

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