Roasted Root Vegetables in Balsamic (crockpot)
- Number of Servings: 6
Ingredients
4 to 6 medium potatoes (info is for 4), cut into 2 inch pieces3 medium carrots, sliced2 medium parsnips, sliced2 onions, sliced1 cup vegetable or chicken broth (info is for reduced sodium chicken broth)1/4 cup balsamic vinegar2 packed tablespoons brown sugaroptional (not included in info): salt and pepper to taste
Place vegetables in the crockpot.
Mix broth, balsamic and brown sugar (and salt and pepper if using) into a bowl. Pour over the vegetables.
Cook for 8-10 hours on low or 4-6 on high. (I used about 5 on high and it was great).
Recommended: stir once an hour. However I've made this without being able to stir it as often and it still came out ok.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHANILYE.
Mix broth, balsamic and brown sugar (and salt and pepper if using) into a bowl. Pour over the vegetables.
Cook for 8-10 hours on low or 4-6 on high. (I used about 5 on high and it was great).
Recommended: stir once an hour. However I've made this without being able to stir it as often and it still came out ok.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHANILYE.
Nutritional Info Amount Per Serving
- Calories: 199.1
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 133.5 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 6.6 g
- Protein: 4.8 g
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