• 2 T. Olive oil
  • 1/2 tsp. seasoning salt
  • Vegetables used for Nutritional Facts
  • 1 c. broccoli
  • 1 c. zuchinni
  • 1 c. carrots
  • 1 c. potatoes
  • 1 c. cauliflower
  • 1/2 c. onion

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I love this easy recipe for roasting veggies in the slow cooker. You don’t have to keep a close eye on them like you would in the oven because they won’t burn. You can use most any vegetable you would like – feel free to experiment with different combos and let us know what you like!

  1. Wash and chop vegetables
  2. Place damp vegetables in slow cooker.
  3. Drizzle 2T. olive oil and sprinkle with seasoning salt.
  4. Mix up contents in slow cooker to ensure even distribution of the oil and seasonings.
  5. Cover.  Cook on Low for 4 hours, stirring every hour.
  6. Serve as a side dish.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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