SLOW-COOKER ROASTED ROOT VEGETABLES
Check out this flavorful recipe for Slow-Cooker Roasted Root Vegetables. Simmer for 3-4 hours for these Slow-Cooker Roasted Root Vegetables.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place vegetables in slow cooker sprayed with cooking spray. Pour dressing over vegetables; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 6 to 7 hours).
- Meanwhile, cook and stir bacon in skillet until crisp; drain on paper towels.
- Stir vegetables. Sprinkle with bacon and parsley.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
SLOW-ROASTED ROOT VEGETABLES
When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called "Noodles and Nuts." I tried the topping on carrots and parsnips instead of noodles and haven't looked back. -Terri Collins, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 5h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture., Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.
Nutrition Facts : Calories 158 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 263mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
SLOW-COOKER GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
SLOW COOKER BEEF WITH ROOT VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 8h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
- Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
- Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.
POT ROAST WITH ROASTED ROOT VEGETABLES
Steps:
- For Pot Roast:
- Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
- For Roasted Root Vegetables:
- One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
- Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.
SLOW COOKER ROASTED VEGETABLES
Provided by Camille
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg
SLOW-COOKED PORK WITH ROOT VEGETABLES
This is truly a one-pot recipe-there's no need to brown the roast, as the rub gives it rich color. As it cooks, the house fills with the amazing aroma of apples and pork. It's a perfect dinner for a chilly autumn day. Use the cooking liquid as a sauce when you're ready to serve. And if there's any pork left over, it makes delicious pulled pork sandwiches. -Jackie Sharp, Suffolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.
Nutrition Facts : Calories 313 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 799mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic exchanges
SLOW-COOKER BALSAMIC ROOT VEGETABLES
Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h25m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
- In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
- Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.
Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg
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