This easy Slow Cooker Honey-glazed Roasted Vegetables recipe is a simple, nutritious side dish perfect for any meal. Featuring a blend of tender parsnips, carrots, and potatoes, all coated in a delicious honey-balsamic glaze, it’s a versatile recipe that can be made with common ingredients and requires minimal effort.

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Recipe Ingredients

• 2–3 parsnips (about 400–500 g / 14 oz–1 lb 2 oz)
• 80 ml (2½ fl oz / 1/3 cup) olive oil
• 1 bunch baby carrots, scrubbed or peeled, ends trimmed, left whole or 3 medium carrots cut into batons
• 600 g (1 lb 5 oz) waxy potatoes, scrubbed and halved (quarter any large ones)
• 1 red onion, cut into thin wedges
• 3 thyme sprigs
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• Sea salt and freshly ground black pepper, to taste

How To Make Slow Cooker Honey-glazed Roasted Vegetables

1. Prepare the Vegetables: Trim and peel the parsnips. Halve them lengthways, remove the core from the top part, and quarter if large. Scrub and halve the potatoes. Trim and peel the carrots, cutting them into batons if using medium-sized ones.
2. Brown the Vegetables: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the parsnips, carrots, and potatoes (in batches if necessary) for 4–5 minutes until they start to brown. Transfer to the slow cooker with the red onion wedges and thyme sprigs.
3. Make the Glaze: In a small bowl, combine the remaining olive oil, honey, and balsamic vinegar. Pour this mixture over the vegetables. Season with sea salt and freshly ground black pepper, then toss to coat
4. Slow Cook: Cook on low for 3 hours or until the vegetables are tender.
5. Serve: Transfer the vegetables to a serving dish, spooning over any pan juices. Season to taste and serve.

Recipe Tips

• Brown the vegetables first: Frying the parsnips, carrots, and potatoes for a few minutes helps them develop a nice flavor and texture before slow cooking.
• Use waxy potatoes: Waxy potatoes hold their shape better and won’t become too mushy during slow cooking, giving the dish a better texture.
• Don’t skip the thyme: Fresh thyme adds a wonderful earthy flavor that complements the sweetness of the honey and the richness of the vegetables.
• Adjust honey and vinegar to taste: You can add a bit more honey for extra sweetness or a touch more vinegar for acidity, depending on your taste preferences.
• Check for doneness: Slow cookers vary, so check the vegetables after 2.5 hours to make sure they are tender and fully cooked.

Recipe FAQs and Variations

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