Ingredients:

1/2 lb. baby carrots (or reg. carrots cut up)
2 parsnips, cut up
1 large sweet potato, cubed
1 large onion, quartered
1 turnip, cut into chunks
2 cloves garlic, minced
2 T. water
3 T. olive oil
1/4 t. salt
1/4 t. pepper
1/4 t. fresh thyme or rosemary (optional)

Directions:

Combine all ingredients in a 3-4 quart crock pot and stir to coat. Cover and cook on low for 8-10 hours, or until vegetables are tender when pierced with a fork. 

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