Best 2 Slow Cooker Roasted Vegetables Recipes

In search of a wholesome and effortless meal? Look no further than our tantalizing collection of slow-cooker roasted vegetable recipes. Embark on a culinary journey as we present an array of delectable dishes that cater to various dietary preferences and taste buds. From the classic medley of roasted vegetables to unique flavor combinations like honey-balsamic glazed carrots or smoky chipotle roasted sweet potatoes, our recipes offer a symphony of flavors that will delight your palate. Whether you're a vegetarian seeking a hearty main course or a meat-eater looking to incorporate more vegetables into your diet, these recipes provide a versatile and nutritious solution. Get ready to transform ordinary vegetables into extraordinary culinary creations with our slow-cooker roasted vegetable extravaganza!

Let's cook with our recipes!

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:

Use a variety of vegetables. This will ensure that you have a colorful and flavorful dish. Some good options include carrots, potatoes, onions, peppers, and zucchini.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper. This will help them brown and caramelize.
Cook the vegetables on low heat for 4-6 hours. This will allow them to become tender and flavorful.
Stir the vegetables occasionally. This will help them cook evenly.
Serve the vegetables immediately. They can be served as a side dish or main course.

Conclusion:

Slow cooker roasted vegetables are a healthy and delicious way to enjoy your favorite vegetables. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and nutritious meal ready in no time.