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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving. 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 |
Directions:
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.
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