Slow-Roasted Root Vegetables

Ingredients

• 2 pounds fresh baby carrots
• 3 garlic cloves, minced
• ¼ cup butter, cubed
• 1 medium onion, halved and thinly sliced
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ pounds medium parsnips
• 2 tablespoons seasoned breadcrumbs

Directions

• In a medium sized slow cooker, combine the first six ingredients. Cut the parsnips crosswise into 2 in. pieces. Cut the thinner pieces in half and cut thicker ones into quarters. Stir into carrot mixture.
• Cook, covered, on low until tender, which takes about 5-6 hours. To serve, stir in breadcrumbs.