Check out this flavorful recipe for Slow-Cooker Roasted Root Vegetables. Simmer for 3-4 hours for these Slow-Cooker Roasted Root Vegetables.
What You Need
Original recipe yields 12 servings
1 lb. carrot s, peeled, cut into 2-inch-thick slices
1 lb. golden beets, peeled, cut into 1/4-inch-thick wedges
1 lb. parsnips, peeled, cut into 2-inch chunks
1/3 cup KRAFT Balsamic Vinaigrette Dressing
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 Tbsp. chopped fresh parsley
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Let's Make It
Place vegetables in slow cooker sprayed with cooking spray. Pour dressing over vegetables; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 6 to 7 hours).
Meanwhile, cook and stir bacon in skillet until crisp; drain on paper towels.
Stir vegetables. Sprinkle with bacon and parsley.
The mild-flavored golden beets won't stain your hands when cutting them up for this easy slow-cooker side dish. For a change of pace, you can prepare this recipe using your favorite variety of beets, such as red or candy cane (or candy stripe) beets. Warning - if you use red beets, the finished dish will be red from the cooked beets bleeding into the other ingredients.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.