Balsamic Root Vegetables

1 pound sweet potatoes
1 pound parsnips
1 pound carrots
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp brown sugar

Peel vegetables and cut in 1 to 1-1/2 inch pieces. Spray a large glass baking dish with non-stick spray. Mix together carrots and parsnips and put them in the bottom of the baking dish. Layer sweet potatoes over the top. Mix remaining ingredients in a bowl and pour over everything. Cover tightly with aluminum foil and bake at 300 degrees for about 2 hours. Shake the dish periodically to make sure that the balsamic mixture is coating everything. After about 2 hours check to see if the vegetables are tender. If needed, continue to cook until they are tender. Remove the foil and cook for another half hour to reduce the sauce to a glaze.

Makes 8 one cup servings.

This recipe is adapted from a slow cooker recipe in the November issue of Southern Living.

Number of Servings: 8

Recipe submitted by SparkPeople user ALIRA54.