1/2 of a 16-oz package frozen small whole onions (2 cups)
5 baby red potatoes, halved
3 medium parsnips, peeled (if desired) and cut into 1-inch pieces
4 baby carrots, cut into 1- to 2-inch pieces (cut any thick pieces in half lengthwise)
1 cup chicken (or vegan chickeny/vegetable if strict) broth
1/4 cup balsamic vinegar
2 Tbsp packed brown sugar
2 cloves garlic
1/4 tsp salt (optional)
1/4 tsp ground black pepper

In a 3 1/2- or 4-quart slow cooker, combine frozen onions, potatoes, parsnips, carrots, broth, vinegar, brown sugar, garlic, salt (if using) and pepper.

Cover and cook on low for 9-11 hours or high for 4 1/2 - 5 1/2 hours. Makes 8 servings.

136 calories per serving.