Ingredients

The following ingredients have 4 Servings
  • 1 lb parsnips, peeled, cut into 2-inch pieces
  • 1 bag (16 oz) ready-to-eat baby-cut carrots
  • 2 medium white onions, cut into wedges
  • 1 lb sweet potatoes, peeled, cut into 2-inch pieces
  • 1/2 lb small red potatoes, cut into quarters
  • 3 tablespoons vegetable or olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Chopped fresh parsley, if desired

Instruction

  • 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.