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!
- 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: 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