Roasted vegetables are both healthy and delicious. Now with the ease of a slow cooker, you can enjoy them more often in your menu rotation. Just chop, season, flip on the slow cooker, then enjoy.
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Select a good mixture of vegetables. This is a great way to clear out your crisper of all those odds and ends before they spoil. Potatoes, carrots, celery, bell peppers and onions make a great combination.
Once you have gathered your veggies, wash them. Peel the potatoes, onions and carrots. You can leave the potato skins on, if you choose, for added nutrients.
Chop the veggies into bite-size pieces (approximately an inch). You should have about five to six cups of mixed veggies when you are done chopping.
Place the veggies into the slow cooker. Add two tablespoons of olive oil, two tablespoons of water, three to four cloves of minced fresh garlic and salt and pepper to taste. Stir, mixing the vegetables well until they all appear seasoned.
Cover slow cooker and cook the vegetables on low for seven to nine hours or until the vegetables appear fork tender. This recipe akes approximately six to eight servings.
Root vegetables such as carrots and turnips are popular components selected for this dish.
You can add flavor variety to the vegetables by experimenting with herbs and spices.