Ingredients:

  • 1 lb carrots, peeled and cut into 1-inch chunks
  • 1 lb parsnips, peeled and cut into 1-inch chunks
  • 1 lb red potatoes, cubed into 1-inch pieces
  • 2 cups butternut squash, cubed into 1-inch pieces
  • 1 medium red onion, cut into thick wedges
  • 1 tbsp extra virgin olive oil
  • 1 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Prep all root vegetables. Cut carrots, parsnips, potatoes, squash, and red onion into uniform 1 inch chunks. Note: Precision here prevents mushy squash.
  2. Combine all prepared vegetables in a large mixing bowl.
  3. Drizzle the olive oil, maple syrup, and balsamic vinegar over the top.
  4. Sprinkle in the dried thyme, dried rosemary, sea salt, and cracked black pepper.
  5. Toss the mixture thoroughly with a spatula. Do this until every piece is coated in the mahogany colored glaze.
  6. Transfer the glazed vegetables into a 6 quart slow cooker. Spread them evenly so they aren't crammed.
  7. Cover with the lid and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours.
  8. Check at the 6 hour mark. They are done when a fork slides into the carrots with zero resistance.
  9. Serve directly from the pot for a softer, more tender finish.