Side Dish, Vegetable
June 15, 2016
Super easy 'roast' vegetables for your slow cooker, and much healthier than baked in oil!
3 hrs 10 mins
Cut vegetables of your choice
- sweet potato
1 tbsp olive oil
1/4 tsp garlic powder
1/2 tsp rosemary
Cracked black pepper to taste
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
April 26, 2021
Did these under Roast Pork DELICIOUS!!!
November 28, 2020
So easy and such flavour! I cooked these under roast pork and plates were clean. So easy will be my go to now.
September 28, 2020
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 🙂
September 26, 2020
Awesome … Potato, sweet potato, carrot, onion, zucchini and corn cobs 😋😋
December 27, 2019
Then can be layered but just flip/move them during cooking to circulate layers is what I’d do .. and keep them small cut
December 24, 2019
Do the vegetables need to be in a single layer
January 8, 2019
Vegetables were cooked to perfection! Took about 2.5hrs on high setting.
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 🙂
September 22, 2018
Would this work if I had them on the bottom of slow cooker with a roast on top of veggies?
May 11, 2018
Moderately longer but not by a significant amount 🙂
May 5, 2018
Hi Paulene, wanting to try this out soon. If using frozen vegetables would they need to be in longer? Thanks
July 13, 2016
The Tea Towel Trick
Ttowel method ?
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