Slow-Cooker Roasted Root Vegetables

By carol gorman

Pull out the slow cooker and prepare our Slow-Cooker Roasted Root Vegetables - this simple slow-cooked side dish is ready when you are!

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Ingredients

• 1 lb. (450 g) carrots, peeled, cut into 2-inch-thick slices
• 1 lb. (450 g) golden beets, peeled, cut into 1/4-inch-thick wedges
• 1 lb. (450 g) parsnips, peeled, cut into 2-inch chunks
• 1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 4 slices bacon, cut into 1-inch pieces
• 1 Tbsp. chopped fresh parsley

Details

Servings 12
Preparation time 30mins
Adapted from kraftcanada.com

Preparation

Step 1

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.