Crock Pot Balsamic Root Vegetables

5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 115.8
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 457.4 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Crock Pot Balsamic Root Vegetables calories by ingredient


Adapted from Fresh from the Vegetarian Slow Cooker. Adapted from Fresh from the Vegetarian Slow Cooker.
Number of Servings: 6


    * Parsnips, 1 parsnip (9" long)
    * Carrots, raw, 3 carrot (7-1/2")
    * Rutabagas, 1 medium
    * Turnips, 1 medium
    * Apple juice, unsweetened, .25 cup
    * Water, tap, .25 cup (8 fl oz)
    * balsamic vinegar, 3 tablespoon
    * Olive Oil, 2 tbsp
    * Salt, 1 tsp
    * Pepper, black, .5 tsp


Chop all of the veggies into 1-inch or smaller cubes. Toss together in a crock pot. Mix the remaining ingredients together and pour over the veggies. Add more or less water depending on how long you plan to cook it - if it's 8 hours, you don't have to add any water, if it might be longer, add 1/4 to 1/2 cup to make sure it doesn't burn.

Turn the crockpot on low for about 8 to 10 hours.

Number of Servings: 6

Recipe submitted by SparkPeople user MERRYCAKES.

Member Ratings For This Recipe

  • no profile photo

    Great recipe. I used yams instead of rutabagas, and apple cider. Doubled it. I like the veggies more al dente, and they were ready in about five hours - on low. - 11/24/12

  • no profile photo

    Loved it! I doubled the recipe and used a big slow cooker. I also used sweet potatoes and a little bit of white potato instead of the turnip and rutabagas (not my favourites). I also put some onions and garlic cloves in there. The apple juice and balsamic went great together. Yum yum yum! - 3/16/10