SLOW-ROASTED ROOT VEGETABLES
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
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
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Exo Vivi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the vegetables are always delicious.
Usama Jaan
[email protected]I'm not sure what I did wrong, but my vegetables turned out mushy. I think I might have roasted them at too low of a temperature.
Raja Mana
[email protected]These roasted root vegetables are a great way to add some healthy vegetables to your diet.
Berat Ali
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients and the results are always delicious.
Ansa Bibi
[email protected]This is my favorite way to cook root vegetables. They are always so tender and flavorful.
ukraine lebanon
[email protected]The roasted root vegetables were a bit too oily for my taste. I think I will try using less oil next time.
rama storeug
[email protected]I've made this recipe several times and it's always a hit. The vegetables are always tender and flavorful.
saeed alawi
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always delicious.
Athena Medrwn
[email protected]I'm not a big fan of root vegetables, but I gave this recipe a try and was pleasantly surprised. The vegetables were roasted to perfection and had a wonderful flavor.
tajamul official
[email protected]This recipe is a great way to use up leftover root vegetables. I often roast a big batch on the weekend and then use them throughout the week in salads, soups, and stews.
Sammie Sam S.
[email protected]I love the combination of flavors in this dish. The sweet potatoes and carrots are a perfect match for the savory herbs.
Md julhas Ahmed
[email protected]These roasted root vegetables are the perfect side dish for any occasion. They are healthy, delicious, and easy to make.
Otis Pitts
[email protected]The vegetables were a bit dry, even though I followed the recipe exactly. I think I will try adding a bit of oil next time.
JET SET GRAMOPHONE
[email protected]This is my go-to recipe for roasted root vegetables. They are always a hit with my family and friends.
Mekdelawit Mekdi
[email protected]I love this recipe! The vegetables are always so tender and flavorful. I often add a bit of honey or maple syrup to the roasting pan for a little extra sweetness.
Tanzil Ovi
[email protected]Easy to make and delicious! I used a variety of root vegetables, including carrots, parsnips, turnips, and sweet potatoes. They all roasted beautifully and had a wonderful flavor.
Rintu Mazumder
[email protected]The vegetables were a bit bland for my taste, even after adding extra herbs and spices. I think next time I will try roasting them at a higher temperature.
MEHEDI GEMER
[email protected]I followed the recipe exactly and the vegetables turned out perfectly. They were roasted to perfection and had a lovely caramelized flavor. I served them with a simple vinaigrette and they were delicious.
Mosurat Ajao
[email protected]These roasted root vegetables were a hit at our dinner party! They were so flavorful and tender, and the presentation was beautiful. I will definitely be making this dish again.