Ingredients

The following ingredients have 4 Servings
  • 1 lb parsnips, peeled, cut into 1 1/2-inch pieces
  • 1 lb carrots, cut into 1 1/2-inch pieces
  • 2 large red onions, coarsely chopped
  • 3/4 cup sweetened dried cranberries
  • 1 1/2 lb sweet potatoes, peeled, cut into 1 1/2-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup chopped fresh Italian (flat-leaf) parsley

Instruction

  • Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
  • In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
  • Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.