Lately I have been really into root vegetables and literally can't get enough of them. I have been roasting them, mashing them, and lately throwing them into the slow cooker for an easy side dish or meal to have during the week. Cooking the vegetables without any added broth or sauce in the slow cooker creates a nice cross between a roasted vegetable and a slow cooked vegetable and I haven't had any trouble with the vegetable burning in my slow cooker. If you are nervous about your slow cooker, consider adding a small amount of broth. This can also be turned into a stew if you prefer by adding vegetable broth, some tomato paste, or diced tomatoes.
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Slow Cooker Root Vegetables
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- 2 U red onions, chopped
- 1 lb. carrots, chopped
- 1 lb. rutabaga, chopped
- 1 lb. parsnips, chopped
- 1 lb. sweet potatoes, chopped
- 1/2 cup chopped parsley
- 4 U garlic cloves, minced
- 1.5 tbsp. olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp basil
- 1 tsp. paprika
- 1/2 tsp. thyme
- 1/2 tsp. rosemary
Add everything to the slow cooker and toss so vegetables are evenly coated. Cook on low for 8 hours, or high for 4-5 hours, until vegetables are tender. If you slow cooker cooks hot, you may want to add some vegetable broth to prevent burning.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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