Balsamic Root Vegetables

Ingredients

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

Equipment

• bowl
• whisk
• slow cooker

Directions

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