|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||14%|
|Total Sugars 4g|
|Vitamin C 9mg||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy recipe for slow-cooked vegetables is a great side dish for busy weeknights. Seasoned veggies need no supervision while cooking, so you can invest your time in other tasks while dinner is cooking. This flavorful mixture of vegetables can double as a vegetarian main but is also the perfect side to beef, roasted chicken, or any fish.
Our basic ingredients might very well be in your pantry right now, and when in need of an easy dish this is a great choice. And if you want to elaborate upon the dish, we recommend using rutabaga, parsnips, or turnips and other seasonings or herbs of your liking like thyme, rosemary, savory, or marjoram. Remember to cut all vegetables in bigger chunks than you'd usually do and not bite-sized pieces, as too small veggies can cook too fast and disintegrate after many hours in the slow cooker. If using zucchini, add it one hour before the cooking time is up.
If you have a newer, hotter-cooking crockpot, the veggies may be done after 5 or 6 hours. Check at this mark for doneness and remove or let soften further according to your preferences.
4 medium russet potatoes (scrubbed)
1 medium onion
2 cloves garlic
1 pound baby carrots (or regular carrots)
2 tablespoons water
3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Gather the ingredients.
Cube the potatoes, chop the onions, mince the garlic, and combine them with the baby carrots, water, olive oil, salt, and pepper in a 3 to 4-quart crockpot. Stir to combine. If using large carrots, cut them into chunks before adding them into the pot. Stir well to coat all the veggies with the oil and seasonings.
Cover the crockpot and cook on low for 7 to 9 hours or until vegetables are tender when pierced with a fork.
Serve and enjoy!
Quick Herby Marinades for Flavor
Use dry herbs to flavor your vegetables. Roots vegetables go well with herby and grassy flavors. A quick marinade is a great way of imparting flavor to the mixture before cooking:
- Mix 1/2 cup of olive oil with 1 teaspoon each of dry thyme, rosemary, and marjoram—or use 1 1/2 tablespoons of Italian seasoning. Add salt and pepper to taste, pour over the vegetables, and allow to marinate for 10 minutes before placing them in the crockpot.
- Mix 1/2 cup of avocado oil with 3 tablespoons of dill, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Add salt and pepper to taste, pour over the vegetables, and allow to marinate for 10 minutes before placing them in the crockpot.
- Mix 1/2 cup of olive oil with 1/4 cup of maple syrup and 1 tablespoon of dry sage. Add salt and pepper to taste, pour over the vegetables, and allow to marinate for 10 minutes before placing them in the crockpot.
These marinades can be also used on veggies destined for the oven.
Make Your Veggies a Whole Meal
This easy version of a winter classic makes the best out of simple vegetables, but can also be the base for stews or soups:
- Add 1 1/2 pounds of cubed beef or chicken breast. Add 2 to 3 cups of beef or chicken stock to keep the mixture moist. Taste for seasoning before serving. Cook on high for 4 to 5 hours.
- Add 2 cans of garbanzo beans and 1 of canned diced tomatoes. This vegetarian stew is great over brown rice. Cook on low for 6 to 7 hours.