Photo of Slow-Cooker Spiced Roots by WW

Slow-Cooker Spiced Roots

4
2
2
Smartpoints value per serving
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.

Ingredients

uncooked parsnip(s)

5 medium, peeled and chopped into large pieces

uncooked carrot(s)

4 medium, peeled and chopped into large pieces

uncooked turnip(s)

3 medium, or 1 medium rutabaga, peeled and chopped into large pieces

uncooked sweet potato(es)

2 medium, peeled and chopped into large pieces

prune(s)

8 piece(s), pitted, chopped

honey

¼ cup(s)

orange zest

1 Tbsp, finely grated

ground cinnamon

1½ tsp

table salt

½ tsp

fat free vegetable broth

2 cup(s), reduced-sodium (or more or less as needed)

Instructions

  1. Combine all ingredients, except 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

Notes

If you don’t have a slow cooker, you can put all the ingredients in a heavy-bottom pot and bring it to a boil; reduce the heat to a simmer and cook, stirring occasionally, until tender, about 1 hour.Rutabagas are large and round, sometimes sold as yellow turnips, and almost always waxed for storage. Make sure you get every bit of the peel off the root before you cube and cook it.

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