Slow Cooker Roasted Vegetables

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I struggle with making side dishes sometimes . . . after all the time that it takes to prepare the main course, I am usually out of energy to think of side dishes.
These vegetables are so quick and easy to throw together, plus you can use whatever vegetables you have available (perfect for using up any leftovers!). I love making these in the summer because they take hardly any time to throw together and my kitchen stays cool since I don't need to use my oven!

Slow Cooker Roasted Vegetables
Ingredients:
4 potatoes, chopped into large pieces (any kind of potato will work- I usually leave the skin on)
2 carrots, sliced (I actually used baby carrots and chopped them into thirds)
1/2 onion, sliced
2 zucchinis, thickly sliced (these cook faster than the other vegetables, so make them pretty thick)
Olive Oil
1 packet dry Italian dressing mix

Other vegetables we like to use:
green peppers, asparagus, yellow zucchini squash, snap peas, fresh green beans, etc. Almost anything goes!

Directions:
Place chopped vegetables in a large bowl.
Drizzle vegetables with olive oil.
Sprinkle packet of dry Italian seasoning over the vegetables.
Lightly toss so that all the vegetables are covered in oil and seasoning.
Spray slow cooker with non-stick cooking spray and dump seasoned vegetables inside.
Cook on low for 5-7 hours or high for 3-4 hours.
Sprinkle with fresh Parmesan cheese and enjoy!
Looking for more side dish recipes?
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Summary
Recipe Name
Slow Cooker Roasted Vegetables
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Review
1.5 Based on 12 Review(s)
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    • Camille says:

      I have used frozen veggies for other recipes . . . they definitely don’t need to cook as long because they tend to get mushy. And sweet potatoes totally work! They are so good! :)

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