* Exported from MasterCook *
Slow Cooker Roasted Root Vegetables
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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1 medium sweet potato -- peeled and cut in 1" chunks
2 large russet potatoes -- peeled and cut in 1" chunks
2 large carrots -- peeled and cut in 1" chunks
2 teaspoons dried rosemary
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Use a 4 quart slow cooker.
Plop the vegetables into the slow cooker and sprinkle the spices on top. Add the olive oil. Toss the vegetables well with spoons to coat them nicely with the olive oil and seasonings.
Cover and cook on LOW for 6 hours, on HIGH for 3 to 4 hours. Your vegetables are done when they have reached the desired tenderness. I like mine to have a bit of crunch.
Serves 6
AuthorNote: This is an excellent side dish to serve alongside an oven-roasted [2Favorite], barbecued [Favorites], or something similar. I like that I can roast vegetables in the slow cooker and not tie up my oven or heat up the house. I've found when making this during the summer months, my family ends up consuming more vegetables. We usually get most of our vegetable intake through tossed green salads during the summer, but after a few weeks in a row, the kids begin to revolt at eating salad again. This is a nice way to get them back on track.
Source:
"More Make it Fast, Cook it Slow by Stephanie O'Dea, 2011."
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 94 Calories; 5g Fat (43.5% calories from fat); 1g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 170mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.
NOTES : Cooker: 4 qt
Time: LOW fr 6 hrs, HIGH for 3 to 4 hrs
Nutr. Assoc. : 0 0 0 0 0 0 0
