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slow cooker roasted fall vegetables

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
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 170kcal


  • 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


  • 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


  • 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