Roasted Root Vegetables in Balsamic (crockpot)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Root Vegetables in Balsamic (crockpot) calories by ingredient
Introduction
A tasty side dish for the crockpot. Great with roast or turkey, especially since it doesn't need to go into the oven. A tasty side dish for the crockpot. Great with roast or turkey, especially since it doesn't need to go into the oven.Number of Servings: 6
Ingredients
-
4 to 6 medium potatoes (info is for 4), cut into 2 inch pieces
3 medium carrots, sliced
2 medium parsnips, sliced
2 onions, sliced
1 cup vegetable or chicken broth (info is for reduced sodium chicken broth)
1/4 cup balsamic vinegar
2 packed tablespoons brown sugar
optional (not included in info): salt and pepper to taste
Directions
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.