Slow Cooker Roasted Vegetables Recipe: Slow Cooker Vegetarian Recipes | Vegetarian Crockpot Recipes, by Mr. B Cooks on YouTube. 3 min 7 s.
- Video length
- 3 min 7 s
- Time to do it
- 4 to 5 hours
- Difficulty
- Easy
- Steps
- 7
What you need
Steps
Wash and peel the carrots and potatoes. Cut the squash in half, scoop out the seeds, and peel away the tough skin.
Chop everything into even chunks about 1 to 2 inches wide so the pieces cook at the same rate.
Add the vegetables to the slow cooker pot and spread them into one fairly even layer.
Drizzle with olive oil, then sprinkle on salt, pepper and your dried herbs. Toss with a spoon until every piece is coated.
Put the lid on and set the slow cooker to low. Cook for about 4 to 5 hours, or on high for 2 to 3 hours.
Lift the lid and pierce a carrot or potato with a knife. If it slides in easily, the vegetables are done.
Spoon the vegetables onto a serving dish and taste one piece. Add more salt or pepper if needed.
Tips and common mistakes
Cut the pieces the same size, or small ones will turn mushy before the big ones soften.
Do not lift the lid often, since each peek lets heat out and adds cooking time.
Stir once halfway through if your slow cooker heats unevenly at the edges.
Questions
Can I use other vegetables?
Yes. Firm vegetables like parsnips, sweet potato and onion work well. Add soft ones like zucchini in the last hour so they do not fall apart.
Will they get crispy like oven roasting?
No. A slow cooker steams and softens the vegetables. For browned edges, finish them under a hot oven broiler for a few minutes.
Can I double the recipe?
You can, but keep the pot no more than about two thirds full. A fuller pot needs extra cooking time.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
