If you have been reading here for awhile, you know that I am a huge fan of crockpot cooking...
as in, my old one died earlier this fall and it was a glorious day when this little lovely arrived at our door.
Anyway, it can be hard to find crockpot recipes that don't include creamy sauces and soups, not that I don't love those, but sometimes you need a healthy alternative. Which is why I was so excited to try this recipe from the November issue of Southern Living. My whole family loves it and it couldn't be easier.
Balsamic Root Vegetables
Serves 6 to 8
1 1/2 lb. sweet potatoes
1 lb. parsnips
1 lb. carrots
2 large red onion, coarsely choppes
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
1. Peel first 3 ingredients and cut into 1 1/2 inch pieces. Combine parsnips, carrots, onion, and cranberries ina lightly greased 6 quart crockpot, layer sweet potatoes over the top.
2. Whisk together sugar and next 4 ingredients in a small bowl and 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.
*After making this the first time, I also added about 1/2 lb.fresh beets to the vegetable mixture- just add them in with the parsnips, etc.
*The recipe in SL also suggests sprinkling the top with crumbled bacon when you add the parsley...it's good either way, but what isn't better with a little bacon, right?
Hope y'all have a great weekend!