Parsnips are an often overlooked and underappreciated vegetable (most kids think they’re just white carrots). Parsnips are, in fact, closely related to carrots and have a sweet, nutty flavor. Paired with the orange root vegetable we all know and love, this versatile side dish comes together quickly and makes a colorful and fragrant addition to any meal.
Using the slow cooker to roast root vegetables may be a new idea for you, but take full advantage of your slow cooker and free up oven space. The spiciness of ginger plus subtle heat from red pepper flakes offsets the sweetness of orange marmalade. This veggie combination is a welcome change from the traditional cooked carrots with brown sugar. Fresh squeezed orange juice and adds just the right amount of citrus flavor to this easy side dish.
Tip: Cutting the pieces the same size ensures even cooking.
Slow Cooker Ginger Orange Glazed Root Vegetables
Ingredients
Instructions
- Place vegetables in lightly greased slow cooker crock and toss with salt.
- In a small bowl, whisk together marmalade, orange juice, water, garlic, ginger and red pepper flakes and pour over vegetables. Top with butter.
- Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 hours.
- Sprinkle with parsley.
Notes
If you prefer a thicker sauce, remove the vegetables with a slotted spoon and transfer sauce to a small saucepan. Cook over medium-high heat until mixture is reduced by half, about 5 minutes. Then, pour over the vegetables.
For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.
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