CAVEDONI BALSAMIC

1.5 lb sweet potatoes, peeled
1 lb parsnips, peeled
1 lb carrots, peeled
2 large red onions, chopped
3/4 c. dried cranberries

1 T. brown sugar
3 T. olive oil
2 T. Cavedoni Balsamic Vinegar (I used Il Caratello and it was fabulous!)
1 t. salt
1/2 t. pepper
1/3 c. chopped fresh parsley

Cut sweet potatoes, parsnips and carrots into 1" pieces. Lightly grease slow cooker (crock pot). Combine parsnips, carrots, onions and cranberries in pot; layer sweet potatoes on top.
Whisk together brown sugar, olive oil, Cavedoni Il Caratello balsamic vinegar, salt and pepper in small bowl and pour over vegetables. Do not stir.
Cover and cook on high 4-5 hours or until tender. Toss with parsley before serving.

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