Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Total Time
4 Hours 25 Mins
Yield
Makes 6 to 8 servings

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

How to Make It

Step 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.

Step 2

Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)

Step 3

Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

Ratings & Reviews

MarjieDecher's Review

JuneBug55
September 23, 2012
N/A

JuneBug55's Review

kls486
March 08, 2012
N/A

kellynn's Review

ellenn55
December 28, 2010
My mother-in-law made this as a side dish for Christmas dinner. It was fabulous and she didn't even add the bacon.

Cheryl242's Review

mknepple
January 13, 2012
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.

kls486's Review

Cheryl242
November 27, 2011
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?).

ellenn55's Review

bookaholic
December 28, 2010
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.

mknepple's Review

MarineMom1435
September 07, 2012
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.

MarineMom1435's Review

MarjieDecher
November 17, 2012
N/A

bookaholic's Review

lisam29
May 06, 2013
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.

lisam29's Review

kellynn
December 01, 2011
This was so delicious and easy. Made it for Thanksgiving & everyone raved about it.