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Saturday, November 13, 2010

Slow-Cooker Thanksgiving Sides

Forget about juggling bake times and wedging casseroles around the turkey in the oven.  Using your slow cooker is the secret to an easy Thanksgiving Dinner.



  • 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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