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Slow-Roasted Root Vegetables

When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts.” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. —Terri Collins, Pittsburgh, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 5 hours
  • Makes
    12 servings


  • 2 pounds fresh baby carrots
  • 1 medium onion, halved and thinly sliced
  • 1/4 cup butter, cubed
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds medium parsnips
  • 2 tablespoons seasoned bread crumbs
  • 3/4 cup chopped walnuts, toasted
  • 3 tablespoons grated Romano cheese, optional


  • In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture.
  • Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
2/3 cup: 158 calories, 9g fat (3g saturated fat), 10mg cholesterol, 263mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch.

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  • Foodie
    Oct 16, 2019

    Great way to utilize parsnips; a definite thumbs up.