Slow cooker spiced root vegetables
2
Points®
Total time: 8 hr 18 min • Prep: 18 min • Cook: 8 hr • Serves: 16 • Difficulty: Easy
Here's a great side dish for your next holiday meal. Best of all, you don't have to take up valuable oven space to prepare it. This wonderful recipe is full of Middle Eastern flare such as dried fruit, nuts and rich spices. The root vegetables become super tender during the look cook time and marry beautifully with the other flavors. Serve this with your Thanksgiving turkey or other poultry mains. Pork will also pair well with these veggies. In winter when these vegetables are plentiful, look in your produce section for pre cut rutabaga to save some time and a little effort cutting these dense roots.
Ingredients
Uncooked parsnip
5 medium, peeled and chopped into large pieces
Carrots
4 medium, peeled and chopped into large pieces
Uncooked turnip
3 medium, or 1 medium rutabaga, peeled and chopped into large pieces
Uncooked sweet potato
2 medium, peeled and chopped into large pieces
Prunes
8 piece(s), pitted, chopped
Honey
¼ cup(s)
Orange zest
1 Tbsp, finely grated
Ground cinnamon
1½ tsp
Table salt
½ tsp
Vegetable broth
2 cup(s), reduced-sodium (or more or less as needed)
Instructions
1
Combine all the ingredients, except the broth, in a 4-quart (or larger) slow cooker.
2
Pour in the broth so that it comes halfway up the vegetables.
3
Cover and cook on low until the vegetables are tender, about 6 to 8 hours.
4
Serving size: 1/2 rounded cup
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