Pull out the slow cooker and prepare our Slow-Cooker Roasted Root Vegetables - this simple slow-cooked side dish is ready when you are!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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.
Kraft Kitchen Tips!
The mild-flavoured golden beets won't stain your hands when cutting them up for this easy slow-cooker side dish. For a change of pace, you can prepare this recipe using your favourite variety of beets, such as red or candy cane (or candy stripe) beets. Warning - if you use red beets, the finished dish will be red from the cooked beets bleeding into the other ingredients.
Calories From Fat
% Daily Value
Total fat 3 g
Saturated fat 0.5 g
Cholesterol 5 mg
Sodium 180 mg
Total carbohydrate 12 g
Dietary fibre 3 g
Sugars 5 g
Protein 2 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.