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

Optional: Top with a sprinkling of cooked and crumbled bacon just before serving.

Preparation

  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.