HOW TO ROAST VEGETABLES IN THE SLOW COOKER
How to make roasted vegetables the easy way in a slow cooker or crock pot.
Provided by Chocolate Covered Katie
Categories Side Dish
Time 3h
Number Of Ingredients 5
Steps:
- How to cook crock pot vegetables in the slow cooker: Grease your crock pot, then add all the veggies. (I used a 4-quart slow cooker.) Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Don't discard it; the liquid is seriously delicious! I just drank it like soup. The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Crockpots-thanks to their slow and steady heating-are known to heighten the flavor of whatever you're cooking.View Crock Pot Vegetables Nutrition Facts
Nutrition Facts : Calories 114 kcal, ServingSize 1 serving
SLOW COOKER ROASTED VEGETABLES
Provided by Camille
Yield 8
Number Of Ingredients 7
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 GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES
This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.
Provided by BramptonMommyof2
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 10
Number Of Ingredients 15
Steps:
- Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
- Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
- Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
- Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
- Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 g
CROCK POT CHUCK ROAST WITH VEGETABLES
Make and share this Crock Pot Chuck Roast With Vegetables recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place vegetables in pot in order given.
- Place roast on vegetables.
- Mix remaining ingredients together.
- Pour over roast.
- Cook on hi for 5 hours or low for 8 hours.
- Thicken with a little flour and water if desired.
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
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
ROASTED VEGETABLE BROTH (CROCK POT/SLOW COOKER)
This is an offshoot of the regular broth that I keep on hand. Please feel free to criticize! How much salt should I have used? Would you prefer a different wine? I make broth monthly and use two crock pots, please change servings if necessary. My prep time includes roasting of vegetables.
Provided by Michelle Minicucci
Categories For Large Groups
Time 10h
Yield 20 cups, 20 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees.
- Cut leeks in half lengthwise, and then into 1/2" slices. Rinse in water a few times to remove embedded sand and dirt. Spin dry if possible.
- Cut onions, parsnips and carrots into 1/2" dice and toss with half of the leeks in 1 tablespoon of oil. (I like to massage in a ziplock bag.).
- Spread these on a baking sheet or stoneware pan and roast for 40 minutes. Toss a few times to ensure even browning.
- Meanwhile, cut peppers, celery and squash into 1/2" dice.
- Heat 1 TBSP oil over med heat in Dutch oven, and sauté peppers, celery and squash with remaining leeks for approx 10 minutes. **Sprinkle with 1/2 tsp salt to sweat vegetables. Add spices and celery leaves after 5 minutes.
- Stir in 1/4 cup port wine and stir to evaporate, increase heat a bit if necessary. Scrape pan.
- Remove from heat and stir in 2 cloves chopped roasted garlic.
- After 40 minutes, remove vegetables from oven and add to sautéed vegetables. Stir to incorporate.
- Increase oven heat to broil.
- Broil tomatoes at 8" from heat for a few minutes to blacken skin.
- Divide vegetables and bay leaves between two crock pots.
- Add approximately 180 ounces or 1.5 gallons of water to fill crock pots.
- Cook on low for 8-10 hours.
- Usually, I will strain broth though cheesecloth and freeze.
- Sometimes I mill the vegetables and add back to broth for a thicker stock.
Nutrition Facts : Calories 56.8, Fat 1.6, SaturatedFat 0.2, Sodium 80.6, Carbohydrate 9.8, Fiber 2.1, Sugar 3.5, Protein 1.2
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