Roasted Cabbage & Root Vegetables
Updated Feb 15, 2021, Published Mar 16, 2015
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Roasted Cabbage & Root Vegetables
Ingredients
- 1 small head of cabbage , approximately 2 pounds, cut into wedges
- 2 pounds carrots, peeled and cut into large chunks
- 1 pound celery, cut into 3-inch pieces
- 1 pound turnips, peeled and cut into 2-inch cubes
- 1 head of garlic, peeled (approximately 10 whole cloves)
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Use a 6-quart slow cooker. Place the cut vegetables into your slow cooker insert. Add the olive oil, vinegar, salt, and pepper. Toss the vegetables using 2 large spoons until the pieces are evenly coated. Cover and cook on low for 4-6 hours or on high for about 3 hours.
Nutrition
Calories: 163kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 473mgPotassium: 816mgFiber: 7gSugar: 12gVitamin A: 19310IUVitamin C: 62mgCalcium: 123mgIron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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