Slow-Cooker Glazed Root Vegetables Recipe | Betty Crocker

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