Crock-Roasted Root Vegetables

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2 users rated this recipe an average rating of 5.0
  • Makes: 12 servings
  • Prep: 30 mins
  • Slow Cook: 3 hrs to 4 hrs (high)
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Crock-Roasted Root Vegetables
Ingredients
1
pound butternut squash, peeled and cut into 2-inch pieces
8
ounces tiny new potatoes, halved
8
ounces beets, peeled and cut into 1-inch pieces
8
ounces turnips or rutabagas, peeled and cut into 1-inch pieces
1
cup packaged peeled fresh baby carrots
1
small red onion, cut into 1/2-inch wedges
8
2
tablespoons olive oil
1/2
teaspoon salt
1/2
teaspoon ground black pepper
 
Directions
  1. In a very large bowl combine squash, potatoes, beets, turnips, carrots, onion, and garlic. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Place squash mixture in a 3-1/2- or 4-quart slow cooker.
  2. Cover and cook on high-heat setting for 3 to 4 hours or until vegetables are tender when pierced with a fork. Sprinkle with parsley.
Nutrition Facts (Crock-Roasted Root Vegetables)
    Per serving:
  • 73 kcal cal.,
  • 2 g fat
  • 2 g monounsatured fat),
  • 135 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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