I got the recipe from my son who made it for Thanksgiving. I have made it since and it is wonderful. I plan on fixing it to go with a ham dinner for Mother's Day.
It's probably just my own personal preference, but I did not like this recipe. I love root vegetables cooked in the oven, but this did not appeal to me at all. I don't recommend this and urge readers to simply bake their root vegetables using whatever sauce/drizzle and spices they prefer. May have been the fact these were cooked in a Crock-Pot. Not sure.
I thought this turned out pretty good. It took longer to cook than the 8 hours in my slow cooker--about 9 hours at least before all the vegetables were done. I didn't add the parsley either, and, yes, it could have used the color. I, too only used one onion, and it was plenty. A very nutritious side dish and a good way to get in some of those less-used vegies. The flavors blended nicely, they all tasted mild and very good.
This was so delicious and easy. Made it for Thanksgiving & everyone raved about it.
I made this for Thanksgiving and thought it was very good. I cooked it on low for 8 hours and it was perfect. I made it exactly as written except I forgot to put the parsley on top before serving (we didn't miss it although it would add more color). I thought it was a little too sweet, so next time I will use 1/4 cup dried cranberries instead of 3/4 cup. I would also recommend using only 1 onion, as 2 onions was a little overpowering. I will definitely make this again and experiment with other veggies (butternut squash instead of sweet potatoes?).
My mother-in-law made this as a side dish for Christmas dinner. It was fabulous and she didn't even add the bacon.
This was recommended by a friend. I only used 1 red onion and did not top it with parsley or bacon. It was a big hit, even with the dinner guests who had never eaten parsnips. Everyone wanted the recipe.