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Slow Cooker Roasted Vegetables Recipe

These Slow Cooker Roasted Vegetables are made with red potatoes, carrots, zucchini and onion tossed in olive oil and seasoned to perfection.
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Side Dish
Cuisine: American
Keyword: crockpot vegetables, roasted vegetables, Slow Cooker Roasted vegetables
Servings: 8
Calories: 180kcal

Equipment

  • Ziploc Bag
  • Slow Cooker
  • Non-stick Cooking Spray

Ingredients

  • 6 baby 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

We love serving these roasted veggies with our 7-Up Grilled ChickenMaple Dijon Glazed Chicken or our Easy Marinated Pork Chops.
 

Nutrition

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