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Crock-Roasted Root Vegetables

Makes: 12 servings
Prep 30 mins Slow Cook 3 hrs to 4 hrs  (high)
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  cloves garlic, peeled
  • 2  tablespoons  olive oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground black pepper
  •  Chopped fresh parsley
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)
  • Servings Per Recipe 12,
  • cal. (kcal) 73,
  • Fat, total (g) 2,
  • carb. (g) 12,
  • Monosaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 1,
  • vit. A (IU) 4810,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • sodium (mg) 135,
  • Potassium (mg) 344,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Vegetables () 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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