SLOW-ROASTED ROOT VEGETABLES
When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called "Noodles and Nuts." I tried the topping on carrots and parsnips instead of noodles and haven't looked back. -Terri Collins, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 5h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture., Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.
Nutrition Facts : Calories 158 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 263mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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Edward Nyarko Relax
[email protected]I've been making this dish for years and it's always a crowd-pleaser. The vegetables are always perfectly roasted and the herbs really make a difference.
Yasmin Amr
[email protected]This is a great recipe for a healthy and delicious side dish. I love that it's so easy to make.
Ezra Collinson
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the roasted vegetables, especially the parsnips.
Ameerah Jacobs
[email protected]These roasted vegetables are the perfect side dish for a holiday meal.
Lutur Ahmed
[email protected]I love how this recipe uses a variety of root vegetables. It's a great way to get a variety of nutrients.
Shawaiz Imran
[email protected]This is my go-to recipe for roasted root vegetables. It's so easy to make and the vegetables are always delicious.
Wayne Lavarinhas
[email protected]I've tried this recipe a few times and it's always turned out great. The vegetables are always tender and flavorful.
Hamad Koroma
[email protected]This is a great recipe for a healthy and flavorful side dish.
Aria Miles
[email protected]I made this dish for a dinner party and everyone raved about it. The vegetables were perfectly roasted and the herbs added a nice touch of flavor.
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[email protected]These vegetables were delicious! I especially loved the roasted carrots.
Zion Rimson - Brown
[email protected]These roasted vegetables are so easy to make and they're always a hit. I love that I can just throw them in the oven and forget about them.
Bernard Mantsi
[email protected]I've been making this dish for years and it's always a crowd-pleaser. The vegetables are always perfectly roasted and the herbs add a lovely flavor.
Precious Abiaziem
[email protected]This is my new favorite way to cook root vegetables. They come out so tender and flavorful, and the herbs really make a difference.
AHMAD AFRIDI AHMAD AFRIDI
[email protected]I made this dish for a potluck and it was a big success. Everyone loved the roasted vegetables, and they were especially impressed with the crispy texture of the parsnips.
bella mo7amad
[email protected]These slow-roasted root vegetables were a hit with my family! The parsnips and carrots were especially delicious, and the herbs added a nice touch of flavor.