Balsamic Glazed Crock Pot Vegetables

Balsamic Glazed Crock-Pot Vegetables - Smells amazing!

Q: What is easier than cooking in a crock pot?
A: Absolutely nothing.

Honestly, the crock pot may be one of my favorite inventions of ever. There’s nothing like coming home from a long day of work to the smell of a delicious slowly-simmering dinner, and the gift of free time in the evening from not having to cook!

I first discovered this delicious root vegetable medley last year around Thanksgiving time. I wanted to do something different for our family’s pot luck (see: actually healthy Thanksgiving food), and decided to give these a try. With its parsnips, sweet potatoes, and beautiful coloring, it absolutely screams Fall. Or Autumn if you’re fancy.

Balsamic Glazed Crock-Pot Vegetables - Perfect for fall!

Slow cooking these veggies brings out their natural sweetness, and the balsamic vinegar brings is the perfect pairing to bring the flavor back down to earth. The delicious flavor of the balsamic vinegar is also what takes this pot full of tender, sweet, savory vegetables that I could seriously eat for my whole meal.

One tip that I’ll leave you with: Leave those sweet potatoes on top of the other vegetables in the slow cooker – don’t stir things up when you put the glaze on. Everything comes out cooked perfectly yummy when you just let those veggies be.

Have fun cooking this pot full of deliciousness, and let me know what you think below!

Balsamic Glazed Crock Pot Root Vegetables

Balsamic Glazed Crock Pot Vegetables

Rating: 51

Prep Time: 30 minutes

Cook Time: 5 hours

Total Time: 5 hours, 30 minutes

Yield: 6-8

Balsamic Glazed Crock Pot Vegetables

Slow cooking these root vegetables brings out their natural sweetness, and balsamic vinegar is the perfect ingredient to pair.


  • 2 large red onions, coarsely chopped
  • 1 lb parsnips
  • 1 lb carrots
  • 1 1/2 lb sweet potatoes
  • 3/4 cup sweetened dried cranberries
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoon light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup fresh parsley


  1. Spray the inside of the slow cooker with cooking spray.
  2. Chop onions, parsnips, and carrots into 1 1/2-inch pieces and add to the slow cooker.
  3. Add cranberries, and stir all the vegetables together to combine.
  4. Cut sweet potatoes into 1 1/2-inch pieces and place them on top of the other vegetables.
  5. In a separate bowl, stir together the oil, balsamic vinegar, brown sugar, salt, and pepper. Pour the mixture over the vegetables.
  6. Cover and cook on high heat for 4-5 hours. Top with fresh parsley and serve.