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Roasted Root Vegetables in Balsamic (crockpot) takes several minutes to prepare.

Roasted Root Vegetables in Balsamic (crockpot) takes several minutes to cook.

Roasted Root Vegetables in Balsamic (crockpot) makes 6 servings.

The ingredients for Roasted Root Vegetables in Balsamic (crockpot) are:

4 to 6 medium potatoes (info is for 4), cut into 2 inch pieces

3 medium carrots, sliced

2 medium parsnips, sliced

2 onions, sliced

1 cup vegetable or chicken broth (info is for reduced sodium chicken broth)

1/4 cup balsamic vinegar

2 packed tablespoons brown sugar

optional (not included in info): salt and pepper to taste

Here is how you make Roasted Root Vegetables in Balsamic (crockpot):

Place vegetables in the crockpot.Mix broth, balsamic and brown sugar (and salt and pepper if using) into a bowl. Pour over the vegetables.Cook for 8-10 hours on low or 4-6 on high. (I used about 5 on high and it was great).Recommended: stir once an hour. However I've made this without being able to stir it as often and it still came out ok.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CHANILYE.

The nutritional information for Roasted Root Vegetables in Balsamic (crockpot) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 199.1

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 133.5 mg
• Total Carbs: 47.6 g
• Dietary Fiber: 6.6 g
• Protein: 4.8 g