Slow Cooker Roasted Fall Vegetables (Printable Version)
Effortlessly roast autumn veggies like potatoes, carrots, and Brussels sprouts for a hearty, flavorful side dish.
# Ingredients:
→ Vegetables
01 -
2 pounds baby potatoes, halved or quartered
02 -
12 ounces carrots, peeled and cut into 2-inch pieces
03 -
12 ounces green beans, ends removed
04 -
12 ounces Brussels sprouts, ends removed
→ Seasoning
05 -
2 tablespoons olive oil
06 -
2 teaspoons seasoning
# Steps:
01 -
Add all vegetables, olive oil, and seasoning to the slow cooker and toss to coat evenly.
02 -
Cover the slow cooker and set to high for 4-5 hours or low for 8-10 hours, cooking until the vegetables are tender.
03 -
Stir the vegetables a couple of times to ensure even cooking if using a regular slow cooker.
# Notes:
01 -
Use more root vegetables (those with low water content) to avoid sogginess.
02 -
A casserole slow cooker provides more even cooking results.