PORKETTA SLOW COOKER RECIPES RECIPES

Name: Slow-Cooker Glazed Root Vegetables
Prep time: 20 min
Total time: 4 h 20 min
Yield: 9
Ingredients: 6 medium carrots, cut diagonally into 1-inch pieces; 4 medium parsnips, peeled, cut diagonally into 1-inch pieces; 2 medium red onions, cut into thin wedges; 2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups); 3 tablespoons honey; 1 tablespoon olive oil; 5 teaspoons chopped fresh thyme leaves; 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon white balsamic vinegar

SLOW-COOKER GLAZED ROOT VEGETABLES RECIPE - BETTYCROCKER.COM

Slow-Cooker Glazed Root Vegetables Recipe - BettyCrocker.com image

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Provided by Betty Crocker Kitchens

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Yield 9

Number Of Ingredients 10

Ingredients

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Nutrition Facts : Calories 120 , CarbohydrateContent 25 g, FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 310 mg

SLOW-COOKER GLAZED ROOT VEGETABLES RECIPE - BETTYCROCKER.COM

Slow-Cooker Glazed Root Vegetables Recipe - BettyCrocker.com image

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Provided by Betty Crocker Kitchens

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Yield 9

Number Of Ingredients 10

Ingredients

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Nutrition Facts : Calories 120 , CarbohydrateContent 25 g, FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 310 mg

PORKETTA ROAST RECIPE | ALLRECIPES

26 Ground Beef Recipes to Make in Your Slow Cooker There's a lot you can do with ground beef in your slow cooker. Plus, ground beef will last three to four months in the freezer, so stockpiling this staple ingredient will serve you well.
From allrecipes.com

See details

HOW TO COOK A 15-POUND RIB ROAST | OUR EVERYDAY LIFE

A 15 pound rib roast will easily serve 18 to 20 people, making it a festive choice for holidays and special occasions. A roast this size will likely include almost all 13 ribs, but when given the choice, opt for the loin end of the roast, usually labeled "first cut" or "loin cut." The loin portion is ...
From oureverydaylife.com

See details