Recipe by Chavi Feldman

The heady smell this satisfying veggie dish filled the house with while cooking all day was enough to have me counting down the hours until I got to sample it. Needless to say, it didn’t disappoint. The added heat balances well with the sweet-and-tangy sauce, and the inclusion of the crunchy nut topping adds some additional interest.

Serves 6

• 4 cubes frozen sautéed onions
• 1 1-lb (450-g) bag baby carrots
• 2 medium sweet potatoes, cut into 1-inch cubes
• 3 small parsnips, cubed
• 1 turnip, cubed
• ½ cup dried cranberries
• ½ cup apricot jam
• 2 Tbsp oil
• zest of 1 orange
• ½ tsp chili-lime spice
• ½ tsp lemon juice
• ¼ tsp salt
• ½ cup chopped fresh parsley, for garnish
• ½ cup chopped dry-roasted and salted pecans, for garnish

Place all ingredients in your Crock-Pot. Cook on low for 4–5 hours, or until the vegetables are soft but not mushy.

To serve, remove the vegetables from the Crock-Pot and transfer to a large serving tray. Sprinkle with chopped fresh parsley and pecans.