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Slow Cooker Balsamic Glazed Winter Root Vegetables

Let’s face it, incorporating vegetables into your diet can be challenging. On one hand, we love the nutritious support they provide. On the other hand, some taste rather bland. Our Slow Cooker Balsamic Glazed Winter Root Vegetable recipe provides the best of both worlds. Enjoy these sweet and savory seasonal vegetables in their best form by incorporating them in stew with a few simple ingredients.

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 4-5 hours






1 1/2 lbs sweet potatoes

1 lb parsnips

1 lb carrots

2 large red onions, coarsely chopped

3/4 cup sweetened dried cranberries

1 tbsp light brown sugar

3 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp salt

1/2 tsp freshly ground pepper

1/3 cup chopped fresh flat-leaf parsley


  • Peel the sweet potatoes, parsnips, and carrots, 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.
  • In a separate bowl, whisk together brown sugar, olive oil, balsamic vinegar, salt and pepper and pour over vegetables. (Do not stir.)
  • Cover and cook on high for 4 - 5 hours or until vegetables are tender. Toss with parsley before serving.