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 these Slow Cooker Roasted Vegetables up in a few minutes, let my slow cooker do the work for me and we had a tasty side dish ready by dinnertime!
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 degrees F. for 25-30 minutes, or until vegetables are tender and start to brown.
How to Roast Vegetables in the Slow Cooker:
These Slow Cooker Roasted Vegetables might be my new favorite side dish because they are so easy to make.
Start by cutting your vegetables into bite-sized pieces. If you dice your vegetables, they will be cut too small.
You also want to be sure to cut your zucchini into larger pieces as it will cook the fastest.
Pour all of the cut vegetables into a gallon-sized resealable bag, pour olive oil over the vegetables and sprinkle with Italian seasoning.
Seal the bag then shake to coat all the vegetables in oil and seasoning.
Pour the bag of seasoned vegetables into a slow cooker sprayed with nonstick cooking spray.
Cover the slow cooker with the lid then cook on low for 5-7 hours or high for 3-4 hours.
Sprinkle grated Parmesan on top of vegetables after cooking.
Serve immediately to avoid vegetables getting cold or soggy (I’m looking at you, zucchini).
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
What to serve with roasted vegetables:
We love serving these roasted veggies with our 7-Up Grilled Chicken, Maple Dijon Glazed Chicken or our Easy Marinated Pork Chops.
Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!
The best roasted vegetable recipes:
- Roasted Balsamic Mushrooms and Vegetables
- Roasted Balsamic Carrots
- Parmesan Harvest Veggie Bake
- Italian Roasted Vegetable Medley
- Roasted Parmesan Lemon Asparagus
Slow Cooker Roasted Vegetables Recipe
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 grated Parmesan cheese
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
Nutrition
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I will give this a try. Thanks and have a great evening.
Have you ever used frozen veggies? And have you ever used sweet potatoes? Wondering if those might work…
Looks Delicious!!
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! 🙂
Since I dont have a Slow~Cooker at the moment, Can I do these in the oven? If so what temp & how long??
Here is my page; simple vegetables,
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
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.
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.
do these veggies heat up well in the crock pot?
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.
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.
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
Yah! Thanks Bridgette for letting us know. We are so glad you liked the veggies! Have a terrific week.
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?
Go with the 6 quart.
How many people does this recipe feed?
If you scroll down to the recipe card it says it will serve 8 people.
do you think this would work to serve with corned beef, we are grilling the corned beef
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.