Go Back
–+ servings
slow cooker roasted fall vegetables
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
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 170kcal
Author Jennifer Draper

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