Rinse the peeled and quartered sweet potatoes and put them into the base of the slow cooker.
Add the carrot and parsnip chunks.
Drizzle the balsamic vinegar and maple syrup over the vegetables and toss gently, keeping the sweet potatoes on the bottoms.
Sprinkle the dried rosemary, salt and pepper over the top.
Set on low and cook for 4 hours. If possible, gently toss once, halfway through the slow cooking cycle.
Serve Slow Cooker Root Vegetables as side dish, or as main meal with a salad.