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!
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…
Slow Cooker Roasted Fall Vegetables
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
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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!