Can You Roast Vegetables In A Slow Cooker

Using your slow cooker to roast up some delicious fall vegetables is nothing short of genius! So simple and a great way to made up a big batch of healthy veggies with no hassle!

slow cooker roasted fall vegetables

Slow Cooker Roasted Fall Vegetables is a delicious side to serve with all of your meals. You can even serve it as your main dish. (It tastes great over rice with a little hot sauce!)

Customize the fall veggies you love, toss them with a simple seasoning, and cook up a large batch of Slow Cooker Roasted Fall Vegetables for the week.

Throw your veggies in the slow cooker in the morning before you leave for work and have them ready when you get home. There's no wanting around for an hour or more for dinner to be served.

raw fall veggies on a pan

Ingredients You'll Need To Make Slow Cooker Roasted Fall Vegetables:

baby potatoes
carrots
green beans
Brussels sprouts
olive oil
seasoning

raw fall veggies with seasoning in a pan

How To Make Roasted Fall Vegetables In A Slow Cooker:

Add all ingredients to slow cooker and toss
Cover and cook on high for 4-5 hours or low for 8-10 or until veggies are tender

roasted fall veggies in a slow cooker

Pro Tips...

This recipe is flexible. You can use a variety of veggies or even a different veggie seasoning to change things up.

Be mindful to use more root type veggies. Vegetables with too much water content could make everything soggy.

I used my casserole slow cooker for even cooking. If you're using a regular slow cooker, you may want to stir the veggies a couple of times to ensure even cooking.

slow cooker roasted fall vegetables

Slow Cooker Roasted Fall Vegetables

Using your slow cooker to roast up some delicious fall vegetables is nothing short of genius! So simple and a great way to made up a big batch of healthy veggies with no hassle!

Prep Time 15 mins

Cook Time 4 hrs

Total Time 4 hrs 15 mins

Course Side Dish

Cuisine American

Servings 8

Calories 170 kcal

2 pounds baby potatoes halved or quartered
12 oz carrots peeled and cut into 2 inch pieces
12 oz green beans ends removed
12 oz Brussels sprouts ends removed
2 tablespoons olive oil
2 teaspoons seasoning

Add all ingredients to slow cooker and toss
Cover and cook on high for 4-5 hours or low for 8-10 or until veggies are tender

Use a variety of veggies or a different veggie seasoning
Use more root veggies (veggies with low water content) to avoid sogginess.
I used my casserole slow cooker for even cooking, if using a regular slow cooker may want to stir a couple of times to ensure even cooking

Calories: 170 kcal Carbohydrates: 32 g Protein: 5 g Fat: 4 g Saturated Fat: 1 g Sodium: 50 mg Potassium: 884 mg Fiber: 7 g Sugar: 5 g Vitamin A: 7739 IU Vitamin C: 66 mg Calcium: 81 mg Iron: 2 mg