Print
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!
Course Side Dish
Cuisine American
Prep Time 15 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
Servings 8
Calories 170 kcal
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
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
Calories: 170 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 50 mg | Potassium: 884 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 7739 IU | Vitamin C: 66 mg | Calcium: 81 mg | Iron: 2 mg