Balsamic Root Vegetales

By cindygwest

Ingredients

• 1 1/2 pounds sweet potatoes
• 1 pound parsnips
• 1 pound carrots
• 2 large red onions, coarsely chopped
• 3/4 cup sweetened dried cranberries
• 1 tablespoon light brown sugar
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup chopped fresh flat-leaf parsley

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. 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.