Taste of Home
Fall Garden Medley
TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 8 servings.
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 that complements many different meat dishes. —Krystine Kercher, Lincoln, Nebraska
Ingredients
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4 large carrots, cut into 1-1/2-inch pieces
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3 fresh beets, peeled and cut into 1-1/2-inch pieces.
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2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
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2 medium onions, peeled and quartered
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1/2 cup water
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2 teaspoons salt
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1/2 teaspoon pepper
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1/4 teaspoon dried thyme
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1 tablespoon olive oil
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Fresh parsley or dried parsley flakes, optional
Directions
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1.
Place the carrots, beets, sweet potatoes, onions 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.
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2.
Stir vegetables and, if desired, sprinkle with parsley.
Nutrition Facts
3/4 cup: 83 calories, 2g fat (0 saturated fat), 0 cholesterol, 633mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
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