Categories: Vegetables

Ingredients

• 1 1/2 lb. sweet potatoes
• 1 lb. parsnips
• 1 lb. carrots
• 2 large red onions coarsely chopped
• 3/4 cup sweetened dried cranberries
• 1 Tbsp. light brown sugar
• 3 Tbsp. olive oil
• 2 Tbsp. balsamic vinegar
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/3 cup chopped fresh flat-leaf parsley

Directions

1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions and cranberries in a lightly greased 6-quart slow cooker; layer sweet potatoes over top.
2. Whisk together sugar and next 4 ingredients in a small bowl, pour over vegetable mixture.(Do not stir).
3. Cover and cook on high 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

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