Because I have just recently thrown out my back and am having a hard time doing much of anything at the moment… this post will be short.
Balsamic Roasted Vegetables
Yes, it is another CROCK POT recipe! So this Thanksgiving, make sure you ask your sister to bring over her crock pot so that you can do your vegetables AND cornbread dressing in the slow cookers.
I love the various colors of the vegetables! They look like the leaves of a beautiful, autumn tree. Orange, yellow, red, and little specks of green.
And the taste is phenomenal. The sweetness of the carrots, sweet potatoes, cranberries, and red onions are rounded out by the parsnips and balsamic vinegar giving this dish a delightful sweetness and tang at the same time.
The countdown to Thanksgiving is on! Happy Cooking Y’all!
Balsamic Root Vegetables
1 1/2 lb. sweet potatoes
1 lb. parsnips
1 lb. carrots
2 large red onions, coarsely chopped
3/4 c. sweetened dried cranberries
1 T. light brown sugar
3 T. olive oil
2 T. balsamic vinegar
1 t. salt
1/2 t. freshly ground pepper
1/3 c. chopped fresh flat-leaf parsley
1. Peel first 3 ingredients, and cut into 1 1/2 in. pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes on top.
2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir)
3. Cover and cook on high 4-5 hours or until vegetables are tender. Toss with parsley just before serving.
Recipe Source: Southern Living Magazine