|Nutritional Guidelines (per serving)|
You could use any hard root vegetable in this simple recipe for Crockpot Roasted Vegetables. There's nothing like a plate of roasted vegetables if you are a vegetarian, or if you want to accompany a roast chicken, steak, or meatloaf. It's also wonderful if you are making a roasted dinner; just pop both pans in the oven. Roasted root vegetables are a classic side dish in the winter, and are wonderful when nothing else looks very fresh at the market or all you can find is imported tender vegetables.
Root vegetables become sweet when they cook for a long time since they caramelize in the heat and the starches in the veggies turn into sugar.
Serve this recipe in a deep dish that you have warmed in the oven. It's simple, delicious, healthy, and comforting. The recipe provides a lot of fiber, a good amount of vitamins A and C, and phytochemicals.
- 1 pound baby carrots (or regular carrots, cut into chunks)
- 4 russet potatoes (scrubbed and cut into 1 1/2-inch pieces)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons water
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Combine the carrots, potatoes, onion, garlic, water, olive oil, salt, and pepper in a 3 to 4 quart crockpot and stir to combine. If you can find thin whole carrots, do not cut them up, but add them to the slow cooker whole. You can even leave on some of the green tops if you trim them a bit. If you like a lot of garlic, add more. You can vary the proportions of the vegetables to suit your tastes and what you can find at the grocery store.
Cover the crockpot and cook on low for 7 to 9 hours or until vegetables are tender when pierced with a fork. If you have a newer, hotter cooking crockpot, the veggies may be done after 5 or 6 hours. You can check the vegetables at about 5 or 6 hours if you want them to be more crisp-tender.