Mixed Vegetables
Like roast vegetables, but even easier from your slow cooker!
Equipment
- 5L slow cooker
- Non stick spray oil or baking paper
Ingredients
- 500 g diced roast vegetables (sweet potato, potato, & carrots). Keep cubes small, to approx. the size of a dice only.
- 1/2 small red onion, sliced into thin wedges
- 1 cup frozen sliced beans
- 1 clove garlic, minced
- 1 tsp dried rosemary (or 1-2 sprigs fresh)
- 1 tbsp French onion soup (dry powder – no water)
Instructions
- For this recipe I used a searing slow cooker (the type with a metallic bowl), so I only sprayed it with non-stick cooking spray oil. If I was using a traditional ceramic style slow cooker I would instead line with baking paper first.
- Add all other ingredients to slow cooker and mix to combine
- Cook on HIGH for 2.5hrs. Because it is small pieces of vegetables this shorter time on HIGH is enough. By all means test a piece of potato first to make sure yours has cooked to tender in this time before serving 🙂
Tried this recipe?Scroll Down To Share What You Think
I cooked this recipe tonight exactly as written, cooked perfectly in the 21/2 hours. I personally was thrilled with the results, hubby said it was delicious, when asked if he would be happy if I were to cook it again another time his reply of yes please sealed the deal, it will go in my keep file
Didn’t add French onion soup but loved finding a way to cook roast veg in the slow cooker! I did put them in the oven at the end for 15 minutes to crisp up.
This was yummy 😋 Followed the recipe but also added in parsnips, pumpkin and yams, as well as broccoli and cauliflower for the last hour. Definitely do again. Thank you for a great recipe.