1-1/2 lb. sweet potatoes
1 lb. parsnips
1 lb. carrots
Vegetable cooking spray
2 large red onions, coarsely chopped
3/4 c. sweetened dried cranberries
1 T. light brown sugar
3 T. olive oil
2 T. balsamic vinegar
1 t. table salt
1/2 t. freshly ground black pepper
1/3 c. chopped fresh flat-leaf parsley
Peel sweet potatoes, parsnips, and carrots, and cut inti 1-1/2" pieces. Lightly grease a 6-qt. slow cooker with cooking spray.
Combine parsnips, carrots, onion, and cranberries in slow cooker; layer sweet potatoes over the top.
Whisk together brown sugar, olive oil, balsamic vinegar, salt, and pepper in a small bowl; pour over vegetables (do not stir).
Cover and cook on HIGH 4-5 hours or until vegetables are tender. Toss with parsley just before serving.
Serves 6-8.
Adapted from a Southern Living magazine recipe.
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