Sweet-and-Spicy Root Vegetables
| November 13, 2024The heady smell this satisfying veggie dish filled the house with while cooking all day was enough to have me counting down the hours until I got to sample it. Needless to say, it didn’t disappoint. The added heat balances well with the sweet-and-tangy sauce, and the inclusion of the crunchy nut topping adds some additional interest.
Serves 6
- 4 cubes frozen sautéed onions
- 1 1-lb (450-g) bag baby carrots
- 2 medium sweet potatoes, cut into 1-inch cubes
- 3 small parsnips, cubed
- 1 turnip, cubed
- ½ cup dried cranberries
- ½ cup apricot jam
- 2 Tbsp oil
- zest of 1 orange
- ½ tsp chili-lime spice
- ½ tsp lemon juice
- ¼ tsp salt
- ½ cup chopped fresh parsley, for garnish
- ½ cup chopped dry-roasted and salted pecans, for garnish
Place all ingredients in your Crock-Pot. Cook on low for 4–5 hours, or until the vegetables are soft but not mushy.
To serve, remove the vegetables from the Crock-Pot and transfer to a large serving tray. Sprinkle with chopped fresh parsley and pecans.
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