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SLOW COOKER ROASTED ROOT VEGETABLES Recipe

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This recipe for SLOW COOKER ROASTED ROOT VEGETABLES is from FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound carrots, peeled and cut into 2-inch thick slices
1 pound golden beets, peeled and cut into ¼ thick wedges
1 pound parsnips, peeled and cut into 2-inch chunks
⅓ cup Balsamic Vinegar salad dressing
4 slices Bacon, cut into 1-inh pieces
1 Tablespoon chopped fresh parsley
Directions:
Directions:
1. Spray slow-cooker with cooking spray.
2. Place vegetable in slow cooker.
3. Pour dressing over vegetables.
4. Cover with lid and cook on HIGH 3-4 hours. (You may use LOW, 6-7 hours.)
5. Cook and stir bacon in skillet until crisp; drain on paper towels.
6. Stir vegetables, sprinkle with bacon and parsley.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes prep; Cook time depends on temp used on slow cooker

 

 

 

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