"For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving...."
INGREDIENTS
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1 1/2 pounds sweet potatoes
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1 pound parsnips
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1 pound carrots
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2 large red onions, coarsely chopped
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3/4 cup sweetened dried cranberries
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1 tablespoon light brown sugar
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3 tablespoons olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1/3 cup chopped fresh flat-leaf parsley