Ingredients for 6-8 servings
1 1/2 pounds sweet potatoes
1 pound parsnips
1 pound carrots
2 large red onions coarsely chopped 
1/2 cup sweetened dried cranberries

1 Tablespoon brown sugar
3 Tablespoon olive oil
2 Tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
​1/3 cup chopped fresh flat-leaf parsley

(Optional: top with cooked and crumbled bacon just before serving.)

1.  Peel first three ingredients and cut into 3/4 inch pieces  Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-quart slow cooker; layer sweet potatoes on top.
2.  Whisk together sugar and next 4 ingredients in a small bowl, 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.