I recently found this recipe in my favorite magazine - Southern Living. I thought it would be nice to have a side dish for the holidays that could prepared in a slow cooker - since my ovens are always so busy. This isn't a typical recipe for me to try. I have never cooked a parsnip in my life - so this was an adventure. We were very pleased! I got nice reviews from my family. This recipe made a large amount so I took the extra to share with my preschool teacher friends. They also seemed to enjoy this great new fall recipe - I know you will too!
Balsamic Root Vegetables (adapted from Southern Living)
1 1/2 lb sweet potatoes
1 lb parsnips
1 lb carrots (I used a lb bag of baby carrots)
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries ( I put more :)
1 Tbsp light brown sugar
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
1/2 tsp pepper
1/2 cup chopped fresh flat-leaf parsely ( I goofed and forgot this step :)
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 the sweet potatoes over top. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture and do not stir! Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving!