Golden Roasted Root Vegetables
Time on High: 3 to 4 hours Time on Low: 6 to 8 hours
2 Large parsnips, peeled and cut into ½-inch pieces
4 Large carrots, peeled and cut into ½-inch pieces
6 Medium Yukon Gold potatoes, peeled and cut into ½-inch pieces
1 Tablespoon fresh tarragon, minced
1 Tablespoon fresh sage, minced
Combine all of the ingredients in the Crock-Pot® slow cooker. Thoroughly coat the vegetables with the herbs, seasonings, and butter. Stir well to combine. Cover; cook on Low 6 to 8 hours (or on High for 3 to 4 hours).