Balsamic Root Vegetables

Makes 6 to 8 servings
Hands-on Time: 25 minutes
Total Time: 4 hours 25 minutes

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

1 1/2 lbs 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

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.

*I made this for our family Thanksgiving and my husband and I both loved it! Relatively healthy and easy to make!
**Taken from the November 2010 Southern Living magazine

Orange Ginger Asparagus

2 lbs asparagus
1/4 cup orange juice
1 Tbsp fresh grated fresh ginger
2 Tbsp olive oil
1 Tbsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400.

Place asparagus on a sprayed baking sheet. Whisk together remaining ingredients and drizzle over asparagus and toss to coat. Bake 15 minutes at 400; turning once during baking.

Makes 6 servings at 1 point each

**Recipe from e-mealz: Publix Meal Plan Point System