Name: Best Root Vegetables for Slow Cooking Rich & Flavorful
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 tsp rosemary; 1 tsp salt; 1 tsp thyme; 2 large parsnips; 2 medium sweet potatoes; 2 tbsp chopped parsley; 2 tbsp olive oil; 3 cloves garlic, minced; 3 cups low-sodium vegetable broth; 3 large carrots

This Best Root Vegetables for Slow Cooking features a medley of tender carrots, parsnips, and sweet potatoes in a savory broth. Perfect for a hearty meal, it’s a simple recipe that blends rich, earthy flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This vegetable dish is a nutritious, hearty dinner option that transforms a medley of tender carrots, parsnips, and sweet potatoes in a savory broth into a flavorful delight, perfect for a satisfying meal. Easy to prepare with slow cooking, it’s packed with vitamins, fiber, and taste. Versatile—serve with bread or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

Chop Evenly: Ensures uniform cooking.

Use Fresh Veggies: Adds better flavor and texture.
Cook on Low: Enhances deep, rich flavors.
Stir Occasionally: Prevents sticking and ensures even cooking.

Check Tenderness: Veggies should be fork-tender.
Avoid Overfilling: Leaves room for juices to blend.
Serve Warm: Maximizes the earthy appeal.

Thicken if Desired: Mash some veggies if too thin.
Rest Before Serving: Allows flavors to meld.
Adjust Seasoning: Taste and tweak herbs to preference.

Yield: 8 servings

Best Root Vegetables for Slow Cooking Rich & Flavorful

Tender root veggies, rich slow-cooked hearty meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

1 tsp rosemary
1 tsp salt

1 tsp thyme
2 large parsnips
2 medium sweet potatoes

2 tbsp chopped parsley
2 tbsp olive oil
3 cloves garlic, minced

3 cups low-sodium vegetable broth
3 large carrots

Instructions

Prep the Veggies: Peel and chop carrots, parsnips, and sweet potatoes into even chunks.

Season the Veggies: Toss the chopped vegetables with olive oil, salt, thyme, and rosemary.
Sauté Briefly: Heat a skillet over medium heat and lightly sauté veggies for 5 minutes; transfer to slow cooker.
Add Garlic: Mince garlic and add to the slow cooker.

Pour Broth: Pour vegetable broth over the veggies in the slow cooker.
Set the Slow Cooker: Cover and cook on low for 6-8 hours until veggies are fork-tender.
Check Tenderness: Ensure the vegetables are soft and flavors are blended.

Taste and Adjust: Add more salt or herbs if desired.
Rest the Dish: Let the mixture sit for 10 minutes with the lid off to thicken slightly.
Serve and Enjoy: Sprinkle with chopped parsley and serve warm, savoring this rich, flavorful delight!

Notes

Chop veggies evenly for uniform cooking; use fresh veggies for taste.
Stir occasionally to prevent sticking; check seasoning to taste.
Store leftovers promptly to maintain freshness; reheat gently to preserve texture.

This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 98Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 372mgCarbohydrates 16gFiber 3gSugar 5gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Carrots (3 large): Peeled and chopped, for sweetness.
Parsnips (2 large): Peeled and chopped, for earthiness.
Sweet Potatoes (2 medium): Peeled and cubed, for richness.

Vegetable Broth (3 cups): Low-sodium, for base.
Garlic (3 cloves): Minced, for depth.
Thyme (1 tsp): Dried, for herbal notes.

Rosemary (1 tsp): Dried, for warmth.
Olive Oil (2 tbsp): For roasting initial flavor.
Salt (1 tsp): Enhances flavor; adjust to taste.

Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

Veggie Swap: Replace parsnips with turnips.
Broth Swap: Use chicken broth or water.

Potato Swap: Use regular potatoes or butternut squash.
Garlic Swap: Use garlic powder if fresh isn’t available.
Herb Swap: Add sage or omit.

Oil Swap: Use avocado oil or omit.
Low-Sodium: Reduce or skip salt based on broth.
Garnish Swap: Use green onions or omit.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
Freezer: Freeze in portions for up to 3 months; thaw in fridge.
Reheating: Warm on low heat with a splash of water.