SLOW-COOKER GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
SLOW-COOKER BALSAMIC ROOT VEGGIES
We loaded up our slow cooker with root vegetables like parsnips, carrots and red and white potatoes and added honey and balsamic vinegar for a sweet and savory vegetarian Thanksgiving Day side dish.
Provided by Stephanie Wise
Categories Side Dish
Time 4h15m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, place parsnips and carrots. Top with onions, sweet potatoes and red potatoes.
- In a small bowl, mix oil, vinegar, honey, salt and pepper with whisk. Pour mixture evenly over vegetables.
- Cover; cook on High heat setting 4 hours or until vegetables are tender. Transfer vegetable mixture to serving dish; sprinkle with parsley.
Nutrition Facts : ServingSize 1 Serving
SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES
Elegant goes easy in this complete slow-cooker meal. Browned chicken thighs, potatoes, carrots and red onions are cooked with balsamic vinegar and honey until tender, luscious and sure to impress.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
- In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
- Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 16 g, TransFat 0 g
SLOW-COOKER ROASTED ROOT VEGETABLES
Check out this flavorful recipe for Slow-Cooker Roasted Root Vegetables. Simmer for 3-4 hours for these Slow-Cooker Roasted Root Vegetables.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place vegetables in slow cooker sprayed with cooking spray. Pour dressing over vegetables; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 6 to 7 hours).
- Meanwhile, cook and stir bacon in skillet until crisp; drain on paper towels.
- Stir vegetables. Sprinkle with bacon and parsley.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
BALSAMIC ROOT VEGETABLES
Provided by Food Network
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- 3 parsnips, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise;
- Preheat oven to 450 degrees F. Place cut vegetables in large shallow roasting pan or casserole.
- In small bowl, whisk oil and vinegar. Pour over vegetables and toss to coat evenly. Season to taste with salt and pepper. Roast 15 minutes then stir vegetables. Roast 15 minutes longer and stir again. Roast another 10 minutes. Check for seasoning. Serve hot.
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BALSAMIC ROOT VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
4.2/5 (10)Total Time 4 hrs 25 minsServings 6-8
- 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.
- Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
- Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.
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- Prepare other vegetables - scrub, peel if needed, and chop in bite sized pieces. Add them to the slow cooker.
- Distribute the rest of the onion over the top. Add the peeled garlic. Sprinkle salt lightly over the vegetables.
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