Slow-Roasted Root Vegetables

Name: Slow-Roasted Root Vegetables
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 12 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

Originally published as Root Vegetables with Walnuts in Simple & Delicious October/November 2016