Saturday, November 13, 2010

Slow-Cooker Thanksgiving Sides

Forget about juggling bake times and wedging casseroles around the turkey in the oven.  Using your slow cooker is the secret to an easy Thanksgiving Dinner.

BALSAMIC ROOT VEGETABLES

Ingredients

  • 1 1/2  pounds  sweet potatoes
  • 1  pound  parsnips
  • 1  pound  carrots
  • 2  large red onions, coarsely chopped
  • 3/4  cup  sweetened dried cranberries
  • 1  tablespoon  light brown sugar
  • 3  tablespoons  olive oil
  • 2  tablespoons  balsamic vinegar
  • 1  teaspoon  salt
  • 1/2  teaspoon  freshly ground pepper
  • 1/3  cup  chopped fresh flat-leaf parsley

Preparation

1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

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