Best 5 Slow Cooker Glazed Root Vegetables Recipes

Welcome to the world of delectable slow-cooker glazed root vegetables! This culinary journey takes you through a symphony of flavors and textures, where tender root vegetables bask in a luscious glaze, caramelizing to perfection. With just a few simple ingredients and minimal effort, you can create a side dish that steals the show or elevate your main course to new heights. Let's explore the secrets to achieving perfectly glazed root vegetables that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Slow-Cooker Balsamic Root Vegetables image

Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h25m

Yield 8

Number Of Ingredients 11

Ingredients

1 lb parsnips, peeled, cut into 1 1/2-inch pieces
1 lb carrots, cut into 1 1/2-inch pieces
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 1/2 lb sweet potatoes, peeled, cut into 1 1/2-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon packed light brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh Italian (flat-leaf) parsley

Steps:

Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

GLAZED ROOT VEGETABLES

Glazed Root Vegetables image

When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.

Provided by Scott Koeneman

Categories Side Dish Vegetables Sweet Potatoes

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

5 small turnips, peeled and cut into 1-inch dice
5 carrots, peeled and cut into 1-inch dice
2 parsnips, peeled and cut into 1-inch dice
2 sweet potatoes, peeled and cut into 1-inch dice
2 teaspoons white sugar
¼ cup balsamic vinegar
salt and ground black pepper to taste

Steps:

Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g

SLOW-COOKER GLAZED ROOT VEGETABLES

Slow-Cooker Glazed Root Vegetables image

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h20m

Yield 9

Number Of Ingredients 10

Ingredients

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

SLOW-ROASTED ROOT VEGETABLES

Slow-Roasted Root Vegetables image

When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called "Noodles and Nuts." I tried the topping on carrots and parsnips instead of noodles and haven't looked back. -Terri Collins, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 5h15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

2 pounds fresh baby carrots
1 medium onion, halved and thinly sliced
1/4 cup butter, cubed
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds medium parsnips
2 tablespoons seasoned bread crumbs
3/4 cup chopped walnuts, toasted
3 tablespoons grated Romano cheese, optional

Steps:

In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture., Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 263mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SLOW-COOKER ROASTED ROOT VEGETABLES

Slow-Cooker Roasted Root Vegetables image

Check out this flavorful recipe for Slow-Cooker Roasted Root Vegetables. Simmer for 3-4 hours for these Slow-Cooker Roasted Root Vegetables.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 lb. carrots, 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

Steps:

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.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

Tips:

Choose firm and brightly colored root vegetables for the best flavor and texture.
Peel and cut the vegetables into uniform-sized pieces so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before cooking to enhance their flavor.
Use a variety of root vegetables to create a colorful and flavorful dish.
Add a splash of vinegar or citrus juice to the glaze to brighten the flavors.
Garnish the finished dish with fresh herbs or nuts for an extra touch of flavor and color.

Conclusion:

Slow-cooker glazed root vegetables are a delicious and easy side dish that can be enjoyed all year round. With just a few simple ingredients and a little time, you can create a dish that is both flavorful and healthy. Whether you are serving it as a side dish for a special occasion or simply as a weeknight meal, slow-cooker glazed root vegetables are sure to please everyone at the table.