Best 5 Slow Cooker Glazed Root Vegetables Recipes

Indulge in the vibrant flavors of autumn with our delectable Slow Cooker Glazed Root Vegetables. This hearty and wholesome dish showcases a symphony of seasonal vegetables, each perfectly glazed in a sweet and savory sauce. Carrots, parsnips, turnips, and sweet potatoes take center stage, roasted to perfection until tender and caramelized. A medley of herbs and spices, including thyme, rosemary, and nutmeg, infuses the vegetables with a warm and aromatic flavor. Drizzled with a luscious honey-balsamic glaze, these roasted roots become an irresistible treat. Whether you're hosting a cozy dinner party or simply seeking a comforting and nutritious meal, our Slow Cooker Glazed Root Vegetables will surely delight your taste buds. Discover the detailed recipe and variations for different root vegetables, including beets, rutabagas, and celeriac, all designed to bring out the best of these earthy gems.

Let's cook with our recipes!

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Slow-Cooker Balsamic Root Vegetables image

Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h25m

Yield 8

Number Of Ingredients 11

Ingredients

1 lb parsnips, peeled, cut into 1 1/2-inch pieces
1 lb carrots, cut into 1 1/2-inch pieces
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 1/2 lb sweet potatoes, peeled, cut into 1 1/2-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon packed light brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh Italian (flat-leaf) parsley

Steps:

Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

SLOW-ROASTED ROOT VEGETABLES

Slow-Roasted Root Vegetables image

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

Ingredients

2 pounds fresh baby carrots
1 medium onion, halved and thinly sliced
1/4 cup butter, cubed
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds medium parsnips
2 tablespoons seasoned bread crumbs
3/4 cup chopped walnuts, toasted
3 tablespoons grated Romano cheese, optional

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

SLOW COOKER BEEF WITH ROOT VEGETABLES

Slow Cooker Beef with Root Vegetables image

Provided by Robin Miller : Food Network

Categories main-dish

Time 8h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 (3-pound) chuck roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder

Steps:

Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

SLOW-COOKER ROASTED ROOT VEGETABLES

Slow-Cooker Roasted Root Vegetables image

Check out this flavorful recipe for Slow-Cooker Roasted Root Vegetables. Simmer for 3-4 hours for these Slow-Cooker Roasted Root Vegetables.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 lb. carrots, peeled, cut into 2-inch-thick slices
1 lb. golden beets, peeled, cut into 1/4-inch-thick wedges
1 lb. parsnips, peeled, cut into 2-inch chunks
1/3 cup KRAFT Balsamic Vinaigrette Dressing
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 Tbsp. chopped fresh parsley

Steps:

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.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

GLAZED ROOT VEGETABLES

Glazed Root Vegetables image

When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.

Provided by Scott Koeneman

Categories Side Dish Vegetables Sweet Potatoes

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

5 small turnips, peeled and cut into 1-inch dice
5 carrots, peeled and cut into 1-inch dice
2 parsnips, peeled and cut into 1-inch dice
2 sweet potatoes, peeled and cut into 1-inch dice
2 teaspoons white sugar
¼ cup balsamic vinegar
salt and ground black pepper to taste

Steps:

Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g

Tips:

Select firm, unblemished root vegetables. This will ensure they hold their shape and flavor during cooking.
Peel and cut the root vegetables into uniform pieces. This will help them cook evenly.
Toss the root vegetables in olive oil, salt, and pepper. This will help them caramelize and brown in the slow cooker.
Add a flavorful liquid to the slow cooker. This could be broth, water, wine, or even fruit juice.
Cook the root vegetables on low for 4-6 hours, or until they are tender.
Make the glaze while the root vegetables are cooking. This will give the glaze time to thicken and develop flavor.
Brush the glaze over the root vegetables during the last 30 minutes of cooking. This will help them caramelize and get a beautiful sheen.

Conclusion:

Slow-cooker glazed root vegetables are a delicious and easy side dish that is perfect for any occasion. They are also a great way to get your daily dose of fruits and vegetables. Experiment with different types of root vegetables and glazes to find your favorite combination.