Name: Slow Cooker Balsamic Root Vegetables
Yield: 6 servings
Ingredients: 1 lb Sweet Potatoes (washed and chopped); 1 lb Parsnips (washed and chopped); 1 lb Carrots (washed and chopped); 1 Rutabaga (peeled and chopped); 1 Onion (chopped); 4 Garlic Cloves (minced); 1/4 cup Balsamic Vinegar; 1/4 cup Water; 1 tbsp Extra-Virgin Olive Oil; Salt (to taste); Pepper (to taste)

Slow Cooker Balsamic Root Vegetables

Servings

6servings

Servings

6servings

Ingredients

1lb

Sweet Potatoeswashed and chopped
1lb

Parsnipswashed and chopped
1lb

Carrotswashed and chopped
1

Rutabagapeeled and chopped
1

Onionchopped
4

Garlic Clovesminced
1/4cup

Balsamic Vinegar
1/4cup

Water
1tbsp

Extra-Virgin Olive Oil
Saltto taste
Pepperto taste

Instructions

Add all ingredients to the slow cooker.
Cook on low for six to eight hours until vegetables are tender. If the liquid evaporates too quickly, add more water.
Serve hot as a side dish or vegetarian/vegan meal.