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Slow Cooker Root Vegetables with Apple Cider Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal

Description

This Slow Cooker Root Vegetables with Apple Cider Glaze is a comforting and flavorful dish featuring a medley of peeled and sliced root vegetables cooked to tender perfection and coated in a sweet, buttery apple cider glaze. Enhanced with fresh thyme, this recipe brings a perfect balance of natural sweetness and savory notes, making it a delightful side dish for any meal.

Ingredients

Glaze

  • 1 cup apple cider
  • 4 tablespoons butter
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Vegetables

  • 3 pounds mixed root vegetables (carrots, sweet potatoes, parsnips, etc), peeled and sliced into ½-inch pieces
  • Chopped fresh thyme, for garnish

Instructions

  1. Reduce the Cider: Boil the apple cider in a small saucepan until it reduces by half to about ½ cup. This concentrates the flavor and thickens the glaze. Remove from heat and stir in the butter, honey or maple syrup, kosher salt, and freshly ground black pepper to create a flavorful glaze.
  2. Prepare Vegetables: Place the peeled and sliced root vegetables into the slow cooker. Pour the prepared apple cider glaze over the vegetables and stir gently to ensure all pieces are coated evenly with the glaze.
  3. Slow Cook: Cook the vegetables on high for 3 hours or on low for 6 hours until they are tender and infused with the glaze’s flavors. The slow cooking process brings out the natural sweetness of the root vegetables.
  4. Serve: Once cooked, sprinkle chopped fresh thyme over the top and serve warm as a delicious side dish complementing any main course.

Notes

  • You can substitute different root vegetables based on preference and availability, such as turnips or rutabagas.
  • For a vegan version, replace butter with a plant-based margarine and use maple syrup instead of honey.
  • If you prefer a thicker glaze, continue reducing the apple cider until more concentrated before adding other ingredients.
  • Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
  • This dish pairs well with roasted meats or as part of a vegetarian meal.

Find it online: https://evelynscooking.com/slow-cooker-root-vegetables-with-apple-cider-glaze-recipe/