Best 2 Slow Cooker Roasted Vegetables Recipes

When the weather outside is cold and dreary, there's nothing quite like a warm and comforting meal to lift your spirits. And what could be easier than throwing some vegetables in a slow cooker and letting them roast all day? Not only is it a healthier alternative to traditional roasting methods, but you can also come home to a delicious, home-cooked meal without any of the hassle. In this article, we'll share our favorite slow cooker roasted vegetable recipes, so you can enjoy a tasty and nutritious meal any night of the week.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER ROASTED VEGETABLES

Slow Cooker Roasted Vegetables image

Provided by Camille

Yield 8

Number Of Ingredients 7

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

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

SLOW COOKER PORK ROAST W/ ROASTED ROOT VEGETABLES

Slow Cooker Pork Roast w/ roasted root vegetables image

A hearty meal for any night of the week all in one pot! (and one sheet pan!)

Provided by Eddie Szczerba

Categories Roasts

Time 7h30m

Number Of Ingredients 18

Ingredients

1 4-5 pound boneless pork loin roast
1 tsp salt and pepper
1 Tbsp rosemary, dried and ground
2 clove minced garlic
2 pkg goya sazon
1 pt chicken stock
2 bay leaves
1 Tbsp canola oil
FOR THE ROOT VEGETABLES
3 large parsnips
1 large fennel
1 large sweet onion plus 3-4 cloves of garlic whole and peeled
3 large carrots
6 medium potatoes peeled and quartered
1 tsp salt and pepper
1 tsp rosemary, dried and ground
3 Tbsp canola oil
1 roux or slurry,2-3 tablespoons

Steps:

1. Set your crock pot to the low setting for seven hours. Rub the roast with 1 tablespoon of the oil then season it with the S&P,garlic and rosemary. Brown the roast in a large skillet on high for three to four minute per side and move it to the slow cooker.
2. Add the chicken stock,cover and start the cooker. Cut all of the vegetables in a palatable size,not too small as they will shrink somewhat while roasting.Season with the oil and all of the remaining spices,place on a large enough sheet pan so as not to over crowd them as they will not roast properly.
3. Pre-heat your oven to 400 degrees,roast the vegetables for 30-35 minutes or until the vegetables are almost tender. Let them rest on the counter uncovered.
4. When the pork roast is thirty minutes away from finished,add the roasted vegetables around the roast and finish cooking.
5. When you are ready to plate the roast use two lifting forks to raise it carefully out of you pot as it is going to be so tender it may break in two! Plate the roast and spread the vegetables around the roast. Now you can thicken the juices in the crock pot using a roux or a corn starch slurry and you're ready to eat!! Enjoy!! :)

Tips:

Choose firm vegetables that will hold their shape well during slow cooking. Good options include carrots, potatoes, parsnips, turnips, and sweet potatoes.
Cut the vegetables into uniform pieces so that they cook evenly. Smaller pieces will cook faster than larger pieces.
Toss the vegetables with olive oil, salt, and pepper before cooking. This will help them to brown and caramelize.
Add a splash of liquid to the slow cooker, such as water, broth, or wine. This will help to prevent the vegetables from drying out.
Cook the vegetables on low heat for 6-8 hours, or until they are tender. The exact cooking time will depend on the type of vegetables you are using.
Season the vegetables to taste before serving. You can add additional herbs, spices, or a squeeze of lemon juice.

Conclusion:

Slow-cooker roasted vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own personal taste. With a little planning, you can have a delicious and nutritious meal ready to enjoy in no time.