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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side dish that complements many different meat dishes.—Krystine Kercher, Lincoln, Nebraska Ingredients:
4 large carrots, cut into 1-1/2-inch pieces |
3 fresh beets, peeled and cut into 1-1/2-inch pieces. |
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces |
2 medium onions, peeled and quartered |
1/2 cup water |
2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon dried thyme |
1 tablespoon olive oil |
fresh parsley or dried parsley flakes, optional |
Directions:
1. Place the carrots, beets, sweet potatoes, onion and water in a greased 3-qt. slow cooker. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Cover and cook on low for 5-6 hours or until tender.
2. Stir vegetables and sprinkle with parsley if desired. Yield: 8 servings.
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