Balsamic-Braised Root Vegetables

5.0 (1 reviews)

3 large carrots, cut into 1-inch pieces
4 shallots, halved
2 small turnips, peeled and cut into 1-inch pieces
1 large parsnip, peeled and cut into 1-inch pieces
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. water
1 Tbsp. firmly packed light brown sugar
Salt and black pepper, to taste

• Place the carrots, shallots, turnips, and parsnip in a slow cooker.
• In a small bowl, combine the oil, vinegar, water, and sugar. Pour over the vegetables and season with the salt and pepper. Stir to combine.
• Cover and cook on low for 8 hours, until the vegetables are soft. Stir once about halfway through, if possible.

Makes 4 servings

From Robin Robertson’s Fresh From the Vegetarian Slow Cooker

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind