* Exported from MasterCook *
Slow Cooker Super-Simple Roasted Veggies
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium cauliflower head -- broken into florets
16 Brussels sprouts
16 baby carrots
16 pearl onions
1/4 cup water
2 tablespoons vegan chicken-flavored bouillon
1 tablespoon olive oil -- to 2 tablespoons
2 sprigs fresh thyme -- or 2 teaspoons dried
1 teaspoon rubbed sage
salt & freshly ground pepper -- to taste
Oil the crock of your slow cooker. Combine all the ingredients in the slow
cooker. Cook on low for 4 to 5 hours, or until vegetables are tender.
Taste and adjust the seasonings.
Yield: 6 servings
Prep time: 15 mins
Cooking time: 4 to 5 hours
AuthorNote: no matter what size slow cooker you have, you can double or
halve this recipe to fit perfectly.
This is a perfect side dish anytime of the year, just vary the veggies
according to the season. Remember to add any quick-cooking ones, such as
spinach, broccoli, or green beans, in the last 30 minutes so they don't
overcook.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 139 Calories; 3g Fat (18.1%
calories from fat); 6g Protein; 26g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 615mg Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 1/2
Fat.
NOTES : Cooker: 4 quart
Time: 4 to 5 hours on LOW
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
