Using your slow cooker to roast up some delicious fall vegetables is nothing short of genius! So simple and a great way to made up a big batch of healthy veggies with no hassle!
Slow Cooker Roasted Fall Vegetables is a delicious side to serve with all of your meals. You can even serve it as your main dish. (It tastes great over rice with a little hot sauce!)
Customize the fall veggies you love, toss them with a simple seasoning, and cook up a large batch of Slow Cooker Roasted Fall Vegetables for the week.
Throw your veggies in the slow cooker in the morning before you leave for work and have them ready when you get home. There’s no wanting around for an hour or more for dinner to be served.
Ingredients You’ll Need To Make Slow Cooker Roasted Fall Vegetables:
- baby potatoes
- carrots
- green beans
- Brussels sprouts
- olive oil
- seasoning
How To Make Roasted Fall Vegetables In A Slow Cooker:
- Add all ingredients to slow cooker and toss
- Cover and cook on high for 4-5 hours or low for 8-10 or until veggies are tender
Pro Tips…
This recipe is flexible. You can use a variety of veggies or even a different veggie seasoning to change things up.
Be mindful to use more root type veggies. Vegetables with too much water content could make everything soggy.
I used my casserole slow cooker for even cooking. If you’re using a regular slow cooker, you may want to stir the veggies a couple of times to ensure even cooking.
Serve Slow Cooker Roasted Fall Vegetables as a side for Slow Cooker Meatloaf, Slow Cooker Chicken Thighs, and Slow Cooker Herb Crusted Pork Roast.
Try my other slow cooker veggie recipes: Slow Cooker Baby Potatoes, Slow Cooker Creamed Corn, Slow Cooker Carrots.
Slow Cooker Roasted Fall Vegetables
Using your slow cooker to roast up some delicious fall vegetables is nothing short of genius! So simple and a great way to made up a big batch of healthy veggies with no hassle!
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Servings: 8
Calories: 170kcal
Ingredients
- 2 pounds baby potatoes (halved or quartered)
- 12 oz carrots (peeled and cut into 2 inch pieces)
- 12 oz green beans (ends removed)
- 12 oz Brussels sprouts (ends removed)
- 2 tablespoons olive oil
- 2 teaspoons seasoning
Instructions
- Add all ingredients to slow cooker and toss
- Cover and cook on high for 4-5 hours or low for 8-10 or until veggies are tender
Notes
-
Use a variety of veggies or a different veggie seasoning
-
Use more root veggies (veggies with low water content) to avoid sogginess.
-
I used my casserole slow cooker for even cooking, if using a regular slow cooker may want to stir a couple of times to ensure even cooking
Nutrition
Calories: 170kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 884mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7739IU | Vitamin C: 66mg | Calcium: 81mg | Iron: 2mg
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This looks wonderful, but what “seasoning” is used?
Oh gosh, thank you so much for that catch! I used an herb and garlic seasoning, I’ll add that now!