Sweet-and-Spicy Root Vegetables

Chavi Feldman Chavi Feldman
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The heady smell this satisfying veggie dish filled the house with while cooking all day was enough to have me counting down the hours until I got to sample it. Needless to say, it didn’t disappoint. The added heat balances well with the sweet-and-tangy sauce, and the inclusion of the crunchy nut topping adds some additional interest.

5h 6
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Contains: Tree nuts

Directions

  1. Place all ingredients in your slow cooker. Cook on low for four to five hours, or until the vegetables are soft but not mushy.

  2. To serve, remove the vegetables from the slow cooker and transfer to a large serving tray. Sprinkle with chopped fresh parsley and pecans.

Credits

Tips:
Slow cookers are designed to do their own thing, so you don't need to keep checking the contents. Every time you take the lid off, it releases some of the heat, so if you keep checking on the food, increase the cooking time a bit.

Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

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