Slow Cooker Roasted Vegetables Recipes

SLOW-ROASTED WINTER VEGETABLES

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

Provided by Janis

Categories Side Dish Vegetables Sweet Potatoes

Time 2h10m

Yield 12

Number Of Ingredients 13

Slow-Roasted Winter Vegetables image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g

Ingredients

1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ cup olive oil

SLOW-COOKED VEGETABLES

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 7h10m

Yield 8 servings.

Number Of Ingredients 11

Slow-Cooked Vegetables image

Steps:

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

SLOW-COOKER ROASTED ROOT VEGETABLES

Check out this flavorful recipe for Slow-Cooker Roasted Root Vegetables. Simmer for 3-4 hours for these Slow-Cooker Roasted Root Vegetables.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 12 servings

Number Of Ingredients 6

Slow-Cooker Roasted Root Vegetables image

Steps:

Place vegetables in slow cooker sprayed with cooking spray. Pour dressing over vegetables; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 6 to 7 hours).
Meanwhile, cook and stir bacon in skillet until crisp; drain on paper towels.
Stir vegetables. Sprinkle with bacon and parsley.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

Ingredients

1 lb. carrots, peeled, cut into 2-inch-thick slices
1 lb. golden beets, peeled, cut into 1/4-inch-thick wedges
1 lb. parsnips, peeled, cut into 2-inch chunks
1/3 cup KRAFT Balsamic Vinaigrette Dressing
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 Tbsp. chopped fresh parsley

SLOW-ROASTED CHICKEN WITH VEGETABLES

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. -Anita Bell, Hermitage, Tennessee

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 12

Slow-Roasted Chicken with Vegetables image

Steps:

Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

Nutrition Facts : Calories 329 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 400mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

Ingredients

2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

SLOW COOKER ROASTED VEGETABLES

Provided by Camille

Yield 8

Number Of Ingredients 7

Slow Cooker Roasted Vegetables image

Steps:

Wash, dry and cut vegetables.
Place vegetables in a gallon-sized resealable bag.
Pour olive oil on top of vegetables.
Sprinkle package dry Italian seasoning over the vegetables.
Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
Cook on low for 5-7 hours or high for 3-4 hours.
Sprinkle Parmesan cheese on top before serving.

Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg

Ingredients

6 baby red potatoes (cut into bite-sized pieces)
2 carrots (peeled and sliced)
1 onion (cut into bite-sized pieces)
2 zucchini (cut into bite-sized pieces)
1 Tablespoon olive oil
1 (0.7 ounce) package dry Italian dressing mix
1/2 cup grated Parmesan cheese

SLOW COOKER ROAST BEEF WITH ROASTED MIXED VEGETABLES

From the Arkansas Democrat Gazette newspaper food editor, Kelly Brant. It is her favorite roast recipe now. She serves the roast beef with the oven roasted vegetables.

Provided by Bren in LR

Categories Vegetable

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 11

Slow Cooker Roast Beef With Roasted Mixed Vegetables image

Steps:

Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top.
Add peppers. Cook on low for 8 hours or until meat is very tender.
For vegetables, heat oven to 450 degrees about 30 minutes before roast is done.
Line a large rimmed baking sheet with foil.
In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well.
Spread the mixture in a single layer on the prepared baking sheet.
Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes.

Nutrition Facts : Calories 677.9, Fat 35.9, SaturatedFat 14.5, Cholesterol 220.1, Sodium 1619.6, Carbohydrate 24.2, Fiber 4.4, Sugar 5.3, Protein 67.3

Ingredients

1 (4 -5 lb) beef chuck roast
1 ounce dry ranch dressing mix (one envelope)
1 ounce dry au jus mix (one envelope)
1/4-1/2 cup butter, cut into tablespoons
5 pepperoncini peppers
1 lb fingerling potato, scrubbed and quartered
4 carrots, peeled and cut into 1 1/2 inch pieces
2 cups Brussels sprouts, trimmed (halved or quartered)
1/4 cup olive oil
2 teaspoons garlic, minced
salt & fresh ground pepper

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Slow Cooker Roasted Vegetables Recipes

SLOW-ROASTED WINTER VEGETABLES

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

SLOW-COOKED VEGETABLES

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa

SLOW-COOKER ROASTED ROOT VEGETABLES

Check out this flavorful recipe for Slow-Cooker Roasted Root Vegetables. Simmer for 3-4 hours for these Slow-Cooker Roasted Root Vegetables.

SLOW-ROASTED CHICKEN WITH VEGETABLES

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. -Anita Bell, Hermitage, Tennessee

SLOW COOKER ROASTED VEGETABLES

SLOW COOKER ROAST BEEF WITH ROASTED MIXED VEGETABLES

From the Arkansas Democrat Gazette newspaper food editor, Kelly Brant. It is her favorite roast recipe now. She serves the roast beef with the oven roasted vegetables.

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