Friday, November 18, 2011

Planning My Thanksgiving Hearth: Day Two


Here's another veggie-friendly side dish that will be donning my Thanksgiving table.  Once again, Kali will be preparing this one for us.  I'm really looking forward to the flavor combination in this recipe - the sweetness of the cranberries combined with the savory onion, balsamic vinegar & parsley - delicious!

Balsamic Root Vegetables Recipe
Photo courtesy of Southern Living

Balsamic Root Vegetables

For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving.

Yield: Makes 6 to 8 servings

from Southern Living

Recipe Time: Total: 4 Hours, 25 Minutes


  • 1 1/2 pounds sweet potatoes 
  • 1 pound parsnips
  • 1 pound carrots 
  • 2 large red onions, coarsely chopped
  • 3/4 cup sweetened dried cranberries 
  • 1 tablespoon light brown sugar 
  • 3 tablespoons olive oil 
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt 
  • 1/2 teaspoon 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, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over 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.


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