Balsamic Root Vegetables

1-1/2 lbs. sweet potatoes
1 lb. parsnips
1 lb. carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 Tbsp. light brown sugar
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley

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.

Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)

Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

Serves 6 to 8.

From Southern Living magazine, Nov. 2010, p. 132.