INGREDIENTS
1 1/2 lb
sweet potatoes
1 lb
parsnips
1 lb
carrots
2
large red onions, coarsely chopped
3/4 cup
sweetened dried cranberries
1 tbsp
light brown sugar
3 tbsp
olive oil
2 tbsp
balsamic vinegar
1 tsp
salt
1/2 tsp
freshly ground pepper
1/3 cup
chopped fresh flat-leaf parsley