Slow Cooker Roasted Vegetables

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I stole this recipe for Slow Cooker Roasted Vegetables from sixsistersstuff.com. This easy to make vegetable side dish has the slow cooker doing all the work. Potatoes, carrots, onion and zucchini are placed in a large plastic bag. Then olive oil and dry Italian dressing mix is sprinkled on top. The bag is closed and shaken. Next, the vegetables are poured into a slow cooker. After several hours you get tasty roasted vegetables without using the oven. An easy way to eat more vegetables.

Wash and peel 2 carrots and then slice into larger pieces.

Then cut 1 onion into bite size pieces. (You can use white or yellow onions.)

Next, wash 6 baby red potatoes and cut into bite size pieces. (Peeling the potatoes is optional. I used a mixture of red and gold potatoes because that is what I had on hand.)

Finally, cut 2 zucchinis into large chops.

Place vegetables into a gallon size resealable bag. In a small bowl whisk together 1 tbsp olive oil and 0.7 oz package dry Italian dressing mix. Then pour the salad dressing mixture over the vegetables. Next, shake the bag to coat the vegetables.

Spray the slow cooker with non-stick spray. Pour the vegetables into the slow cooker.

Cover the slow cooker and cook on LOW 5 to 7 hours or on HIGH 3 to 4 hours.

Finally, scoop out the vegetables and serve warm. You can sprinkle the vegetables with Parmesan cheese before serving if you want.

If you liked Slow Cooker Roasted Vegetables you can try other vegetables in the slow cooker like Slow Cooker Ranch Potatoes, Mexican Corn Pudding or Crockpot Parmesan Potato Wedges. Or if you want to make roasted vegetables in the oven you can try Roasted Panko Parmesan Broccoli, Italian Oven Roasted Vegetables, Roasted Carrots or Parmesan Roasted Zucchini.

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Slow Cooker Roasted Vegetables

This easy to make vegetable side dish has the slow cooker doing all the work. Potatoes, carrots, onion and zucchini are placed in a large plastic bag. Olive oil and dry Italian dressing mix is sprinkled on top. The bag is closed and shaken. Then the vegetables are poured into a slow cooker. After several hours you get tasty roasted vegetables without using the oven.
Course Vegetable
Prep Time 15 minutes
Cook Time 5 hours
Servings 6 people

Ingredients

  • 6 baby red potatoes cut bite size
  • 2 carrots sliced
  • 1 onion cut bite size
  • 2 zucchinis cut in large chops
  • 1 tbsp olive oil
  • 0.7 oz package dry Italian dressing mix
  • ½ cup grated Parmesan cheese

Instructions

  1. Wash, dry and cut vegetables.
  2. Place vegetables into a gallon size resealable bag.
  3. Pour olive oil on top. Sprinkle with Italian dressing mix. Close and shake bag to coat vegetables.
  4. Spray slow cooker. Pour vegetables into slow cooker.
  5. Cook on LOW 5-7 hours or HIGH 3-4 hours.
  6. Sprinkle with Parmesan cheese before serving.