“Roast” Vegetables

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June 15, 2016

“Roast” Vegetables 0 0 5 0

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

  • Prep: 10 mins
  • Cook: 3 hrs
  • 10 mins

    3 hrs

    3 hrs 10 mins

  • Yields: I served 5 as side vegetable

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

Directions

1Cut vegetables into large chunks (eg I cut medium potatoes into 1/4's)

2Place vegetables and all other ingredients into a bowl or bag

3Toss to coat with oil/herbs

4Pour vegetables into slow cooker bowl and lay separately around base, not overlapping

5Replace lid and cook on high for 3hrs approx or until tender

Submitted by Paulene Christie

00:00

6 Reviews

Paulene @ Slow Cooker Central

September 25, 2018

Yes, they will just cook in the juices of the meat though. Some like to crisp them up briefly in a hot oven at the end when this is the case. I just enjoy them as is from around the roast πŸ™‚

Linny

September 22, 2018

Would this work if I had them on the bottom of slow cooker with a roast on top of veggies?

Moderately longer but not by a significant amount πŸ™‚

Jessica

May 5, 2018

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

kerry

July 13, 2016

Ttowel method ?

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