Name: Slow Cooker Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Ingredients: 6 red potatoes (cut into bite-sized pieces); 2 carrots (peeled and sliced); 1 onion (cut into bite-sized pieces); 2 zucchini (cut into bite-sized pieces); 1 Tablespoon olive oil; 1 (0.7 ounce) package dry Italian dressing mix; ½ cup Parmesan cheese

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I love cooking delicious dinners for my family, but by the time I’ve made the main dish, the side dish is usually an afterthought. I love roasting vegetables in the oven because it is quick, easy and they come out perfectly tender. I knew I wasn’t going to have a lot of time later in the day to make dinner, so I whipped this recipe up in a few minutes, let my slow cooker do the work for me. We had a tasty side dish ready by dinnertime!

Recipe Ingredient Notes

To make our slow cooker roasted vegetables, you will need the following ingredients:

Red potatoes
Carrots
Onion
Zucchini
Olive oil
Dry Italian dressing mix
Parmesan cheese

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Roast Vegetables in the Slow Cooker

Wash, dry and cut vegetables.
Place vegetables in a gallon-sized resealable bag.
Pour olive oil on top of vegetables.
Sprinkle package dry Italian seasoning over the vegetables.
Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
Cook on low for 5-7 hours or high for 3-4 hours.
Sprinkle Parmesan cheese on top before serving.

How to Roast Vegetables in the Oven:

If you prefer to roast your vegetables in the oven or didn’t put these veggies in your slow cooker early enough in the day to be ready by dinner time you CAN make cook them in the oven. Prepare the vegetables according to the recipe instructions, then spread in an even layer on a baking sheet sprayed with nonstick cooking spray rather than placing them in the slow cooker. Cook at 425℉. for 25-30 minutes, or until vegetables are tender and start to brown.

Enjoy More Delicious Side Dishes

Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.

A white baking dish filled with roasted potatoes, carrots, and zucchini, topped with shredded cheese.

Slow Cooker Roasted Vegetables Recipe

5 from 5 votes

Our delicious slow cooker roasted vegetables are made in the crockpot with red potatoes, carrots, zucchini, and onion.

8 servings

Prep Time 15

Cook Time 7

Total Time 7 15

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Ingredients

▢ 6 red potatoes, cut into bite-sized pieces
▢ 2 carrots, peeled and sliced
▢ 1 onion, cut into bite-sized pieces
▢ 2 zucchini, cut into bite-sized pieces
▢ 1 Tablespoon olive oil
▢ 1 (0.7 ounce) package dry Italian dressing mix
▢ ½ cup Parmesan cheese

Equipment

Instructions

Wash, dry and cut vegetables.
Place vegetables in a gallon-sized resealable bag.
Pour olive oil on top of vegetables.
Sprinkle package dry Italian seasoning over the vegetables.
Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
Cook on low for 5-7 hours or high for 3-4 hours.
Sprinkle Parmesan cheese on top before serving.

Notes

You can also mix and match your favorite vegetables, and replace them for the ones in this recipe. Some might want to add red bell pepper, Brussels sprouts, butternut squash, or even sweet potatoes. Any of these options are a great way to create your favorite vegetable recipe into a mixture of vegetables.Another way to personalize this recipe is to add fresh herbs. During the warmer months I like to include fresh rosemary from my garden.

Nutrition

Calories: 180 kcal · Carbohydrates: 31 g · Protein: 6 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 6 mg · Sodium: 399 mg · Potassium: 931 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 2711 IU · Vitamin C: 24 mg · Calcium: 101 mg · Iron: 1 mg

Cuisine: American

Cost: $7

Author: Steph Loaiza

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Judy says:

I will give this a try. Thanks and have a great evening.

valerie says:

Have you ever used frozen veggies? And have you ever used sweet potatoes? Wondering if those might work…

Mrs. Amanda Spear says:

Looks Delicious!!

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! 🙂

cindy orozco says:

Since I dont have a Slow~Cooker at the moment, Can I do these in the oven? If so what temp & how long??

Emmanuel says:

Here is my page; simple vegetables,

foss says:

Oven is best! 425 for 50 minutes. Make sure there is extra virgin olive oil. The tops should get a little charred giving it an even better taste

Beth Hammer says:

Sweet potatoes cook pretty rapidly compared to white potatoes. If you use both, cut the sweet potatoes in larger pieces so they don’t mash all up.

Beth Hammer says:

In the oven I usually use a baking sheet, cover the sheet with parchment paper, add vegetables then cook. Spreading them out makes them all cook more evenly.

Leslie says:

do these veggies heat up well in the crock pot?

Cyd says:

This recipe is cooked in the slow cooker (or a crock pot). I’m not sure if you are referring to when you can reheat them. We reheat any leftovers in the microwave.

Bridgette Barnett says:

Super delicious. Made them for my family and my husband said this goes beyond restaurant quality- it’s like personal chef quality! This one’s a keeper.

Bridgette Barnett says:

Super delicious. Made them for my family and my husband said this goes beyond restaurant quality- it’s like personal chef quality! This one’s a keeper. Also did them in instapot for 7 min

Cyd says:

Yah! Thanks Bridgette for letting us know. We are so glad you liked the veggies! Have a terrific week.

Jen says:

I’m going to make this as my Christmas dinner side dish and wondered what size slow cooker you use to make it. I’m going to purchase a new slow cooker, so should I buy a 4 quart or 6 quart size for this recipe?

Momma Cyd says:

Go with the 6 quart.

Denise says:

How many people does this recipe feed?

Momma Cyd says:

If you scroll down to the recipe card it says it will serve 8 people.

Connie Rochelle says:

do you think this would work to serve with corned beef, we are grilling the corned beef

Robin Weller says:

I am using onions, green beans, carrots, and sugar snap peas. I am also using Hidden Valley Ranch Seasoning instead of Italian. Once we have dinner, will post opinion.

Join The Discussion

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Judy says:

I will give this a try. Thanks and have a great evening.
valerie says:

Have you ever used frozen veggies? And have you ever used sweet potatoes? Wondering if those might work…
Mrs. Amanda Spear says:

Looks Delicious!!
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! 🙂
cindy orozco says:

Since I dont have a Slow~Cooker at the moment, Can I do these in the oven? If so what temp & how long??
Emmanuel says:

Here is my page; simple vegetables,
foss says:

Oven is best! 425 for 50 minutes. Make sure there is extra virgin olive oil. The tops should get a little charred giving it an even better taste
Beth Hammer says:

Sweet potatoes cook pretty rapidly compared to white potatoes. If you use both, cut the sweet potatoes in larger pieces so they don’t mash all up.
Beth Hammer says:

In the oven I usually use a baking sheet, cover the sheet with parchment paper, add vegetables then cook. Spreading them out makes them all cook more evenly.
Leslie says:

do these veggies heat up well in the crock pot?
Cyd says:

This recipe is cooked in the slow cooker (or a crock pot). I’m not sure if you are referring to when you can reheat them. We reheat any leftovers in the microwave.
Bridgette Barnett says:

Super delicious. Made them for my family and my husband said this goes beyond restaurant quality- it’s like personal chef quality! This one’s a keeper.
Bridgette Barnett says:

Super delicious. Made them for my family and my husband said this goes beyond restaurant quality- it’s like personal chef quality! This one’s a keeper. Also did them in instapot for 7 min
Cyd says:

Yah! Thanks Bridgette for letting us know. We are so glad you liked the veggies! Have a terrific week.
Jen says:

I’m going to make this as my Christmas dinner side dish and wondered what size slow cooker you use to make it. I’m going to purchase a new slow cooker, so should I buy a 4 quart or 6 quart size for this recipe?
Momma Cyd says:

Go with the 6 quart.
Denise says:

How many people does this recipe feed?
Momma Cyd says:

If you scroll down to the recipe card it says it will serve 8 people.
Connie Rochelle says:

do you think this would work to serve with corned beef, we are grilling the corned beef
Robin Weller says:

I am using onions, green beans, carrots, and sugar snap peas. I am also using Hidden Valley Ranch Seasoning instead of Italian. Once we have dinner, will post opinion.