“Roast” Vegetables

Super easy ‘roast’ vegetables for your slow cooker, and much healthier than baked in oil!

Submitted by Paulene Christie

"Roast" Vegetables

Super easy 'roast' vegetables for your slow cooker, and much healthier than baked in oil!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 5

Ingredients
 

  • Cut vegetables of your choice
  • - potato
  • - sweet potato
  • - pumpkin
  • - carrot
  • - onion
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/2 tsp rosemary
  • Cracked black pepper to taste

Instructions
 

  • Cut vegetables into large chunks (eg I cut medium potatoes into 1/4's)
  • Place vegetables and all other ingredients into a bowl or bag
  • Toss to coat with oil/herbs
  • Pour vegetables into slow cooker bowl and lay separately around base, not overlapping
  • Replace lid and cook on high for 3hrs approx or until tender

15 thoughts on ““Roast” Vegetables”

  1. Hi Paulene, wanting to try this out soon. If using frozen vegetables would they need to be in longer? Thanks

  2. Tried these last night, Very impressed. wasn’t able to lay them in one layer so I just stirred them every now and then, added a chilli and a can of black beans, complete meal 🙂

  3. This was so easy.
    Didn’t have garlic powder so used garlic infused oil instead and sprinkled with the rosemary.
    Used 4 1/2 sweet potatoes about 20cm x 6cm, one onion and 2 small potatoes. Halved the onion and put cut side on bottom of sc. Cut sweet potatoes about width of golf ball and put halved potatoes on top.
    Cooked 3 hours on high, no stirring as I wasn’t around. Still a bit firm at the 2 3/4 h so added 1 hr low as I had to nip out again.
    Perfect with the Clacker Chicken Roast!

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