Balsamic Root Vegetables

By JenHall

This was pretty good - not the best but worth keeping

Ingredients

• 1/2 16 ounce package frozen small whole onions (2 cups)
• 5 baby red potatoes, halved
• 3 medium parsnips, peeled (if desired) and cut into 1-inch pieces
• 4 baby carrots, cut into 1- to 2-inch pieces*
• 1 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 tablespoons packed brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Details

Servings 8

Preparation

Step 1

1. In a 3 1/2- or 4-quart slow cooker, combine frozen onions, potato, parsnip, carrot, broth, vinegar, brown sugar, garlic, salt, and pepper.

2. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Makes 8 servings

From the Test Kitchen* •Cut any thick baby carrots in half lengthwise.

Nutrition Facts (Balsamic Root Vegetables) Servings Per Recipe 8,
cal. (kcal) 136,
Fat, total (g) 1,
carb. (g) 32,
fiber (g) 6,
sugar (g) 15,
pro. (g) 3,
vit. A (IU) 139,
vit. C (mg) 19,
sodium (mg) 235,
calcium (mg) 81,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet