Slow-Roasted Root Vegetables

10 ingredients
2 steps

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

Directions

  1. 1
    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.
  2. 2
    Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.

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