Ingredients
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
Preparation
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.
