Slow Cooker Roasted Vegetables Recipe
Our delicious slow cooker roasted vegetables are made in the crockpot with red potatoes, carrots, zucchini, and onion.
Serving8 servings
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
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