Also For Your Consideration!

Roasted Root Vegetables

Root vegetables are the answer to sparse variety at the market in early spring. And these Roasted Root Vegetables come together easily, cook without supervision, and taste great!

We went to our local farmer's market this last Saturday, and it was lovely to see our little town opening up again after a snowy springtime! We are fortunate, locally we are awash in farmer's markets! Currently, there are greens of all kinds to enjoy, with the other crops being a few weeks away. But there is also a bright side, this is the perfect time to enjoy all the root vegetables still available. 

Root vegetables are often overlooked, and what a pity because they are truly delicious. Plus this recipe couldn't be easier! Peel some veggies, drizzle with a bit of oil, sprinkle with some flavor, and let the slow cooker do the work! Cooked together slowly, they mellow and sweeten. Even hardcore root vegetable hater, like this dish! I do hope you give them a try, there is lots of nutrition in these roots!
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Ingredients needed for this recipe:
You will also need the following:

Easy to make Roasted Root Vegetables, a slow cooker recipe.
Roasted Root Vegetables
Roasted Root Vegetables
inspired by:  A Year of Slow Cooking

3 parsnip peeled and cut into chunks
3 carrots peeled and cut into chunks
2-3 rutabaga peeled and cut into chunks
3 red-skinned potatoes, cut into quarters
2-3 T olive oil
1 rounded t thyme leaves, crumbled
1-2 t garlic salt
fresh ground pepper

Roasted Root Vegetables, delicious, easy and so good for you.

Combine all vegetables in the slow cooker, drizzle with oil. Sprinkle with seasonings, stir well. Cover, cook on high heat 6-7 hours. Note:  the larger the chunks, the longer the cooking time.

Stir well before serving.

Slow Cooker Roasted Root Vegetables.

Recipe featured at: 
Scratch Made Food! featured at Friday Favorites Blog Hop and Link-up!
Scratch Made Food! featured at Penny's Passion


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Comments

  1. I LOVE roasted root vegetables! Thanks for sharing this great recipe!

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    Replies
    1. You're welcome! Thanks for stopping by, I appreciate it.

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  2. This sounds wonderful and we'll have to give it a try. Thanks for sharing.

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  3. My favorite way to eat veggies!

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    Replies
    1. Plus with the easy prep, no excuses for not eating veggies!

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  4. Hmm....rutabaga. Don't know that vegie. We made a root vegetable cottage pie last week which I am thinking I will post about shortly.

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    1. I look forward to your Cottage Pie recipe! We love rutabagas they can be strong, but my grandmother cooked them when I was a child, so of course I ate them!

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  5. We love roast vegetables and make them several times a week but I've never thought of using the slow cooker for them! That would free the cooker up for me too! One question, do they go crispy at all or would I need to finish them off in the oven if I wanted crispness? Thanks for sharing at Fiesta Friday.

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    Replies
    1. They do no crisp in the slow cooker, but they do caramelize.

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  6. I tried roasting root vegetables in the slow cooker one time but I overcooked them and they were mushy. Maybe I'll try again now that it's getting too warm for the oven to be on as long!

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    Replies
    1. You can try putting a chop stick in under the lid to allow more evaporation, that might help with the "mushy" problem. Slow cooking (from my view point) isn't always straight forward, I have had my share of failures...Thanks for stopping by, I appreciate it.

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    2. I've never heard that tip before! Thanks!

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  7. sounds yumm and useful ... Thanks for joining us in Bloggers Pit Stop - Pit Stop Crew

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  8. Yahoo. This recipes is tops and I'll pin it! Conrats on being featured at Friday Favorites. My post this week is #62, Ikebana Flowers at the Yume Japanese Gardens. I sure needed a break from writing and reading posts about COVID-19. I hope you and your readers enjoy. Be safe, stay well, and lead a colorful life!

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