CrockPot Roasted Winter Root Vegetables cook all day while you’re doing other things, and on a day when you’re preparing a special meal an easy side dish like this can be perfect.
For Friday Favorites we feature past recipes you may have missed, and this easy idea for “roasting” root vegetables in the slow cooker sounds perfect when you’re making a holiday meal and need to free up space in the oven.
We’re officially in Thanksgiving count-down mode, right? Before the big day gets here, I’m going to share ideas for using your slow cooker to help with Thanksgiving preparations, because you know the stove and oven will both be busy that day.
This idea for CrockPot Roasted Winter Root Vegetables from A Year of Slow Cooking is one that could easily be adapted for Thanksgiving; just use any root vegetables you prefer if you don’t like the combination of carrots, parsnips, and rutabagas that Stephanie used.
Ingredients for CrockPot Roasted Winter Root Vegetables:
- chopped parsley
- olive oil
- kosher salt
- black pepper
- dried basil
Get the complete recipe for CrockPot Roasted Winter Root Vegetables from A Year of Slow Cooking.
More Ideas for Vegetables in the Slow Cooker or Pressure Cooker:
Use the Index Page for Vegetables to see all the slow cooker or pressure cooker vegetable recipes that have been featured on this site.