Crockpot Roasted Winter Root Vegetables

Another good one from A Year of Crockpotting, found here, though I halved the recipe and used turnips and sweet potatoes instead of rutabagas. This one takes a little more prep, to wash/peel/cut up the veggies, but it's tasty. I ate this with quinoa for dinner (omg yet ANOTHER vegetarian meal! I'll need to get a pork recipe up here soon)

Ingredients:
~1 pound carrots
~1 pound turnips
~1 pound parsnips
a large sweet potato
-1/4 cup chopped parsley
-2 T olive oil
-1/2 tsp kosher salt
-1/2 tsp black pepper
-1/2 tsp basil

To make:
Peel and cut the veggies into 2 inch chunks.

Put all the vegetables into your crockpot, and add the olive oil, basil, salt, and pepper. Toss with your hands to coat fully coat the vegetables.

Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness.