Roasted Root Vegetables, a slow cooker recipe

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

You may find, that when there is nothing else, there are root vegetables to enjoy.

We went to our local farmer's market last Saturday, and it was lovely to see our little town opening up again after a snowy springtime! We are fortunate, you see 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 another bright side to the opening market, 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 for Roasted Root Vegetables couldn't be easier! Peel some veggies, drizzle with a bit of olive oil, sprinkle with some flavor, and let the slow cooker do the work! Leaving the cook free to get the rest of the meal completed, or visit with family. Cooked together slowly, they mellow and sweeten. Even hardcore root vegetable haters, love this dish! 

Don't overcook to keep them sweet!

Slowly roasted together in the slow cooker is the way to go for root vegetables. They do not take on a strong odor from being overcooked as can often be the case when boiled or simmered on the stovetop. And my guess is, that smell is what makes most say, they don't like root vegetables. Slow cookers have become one of the best helpers a cook can have in the kitchen. I hope you give Roasted Root Vegetables a try, there is lots of nutrition in these roots!

Ingredients needed for this recipe:

• parsnips
• carrots
• rutabaga
• thin-skinned potatoes
• olive oil
• thyme leaves
• garlic salt
• fresh ground pepper

You will also need the following:

• slow cooker
• potato peeler
• paring knife
• cutting boards
• measuring spoons

Now we are ready to begin!

Roasted Root Vegetables

Roasted Root Vegetables
inspired by:  A Year of Slow Cooking

Update: 11.22.2023

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

Wash, peel and cut into chunks the carrots, parsnips, and rutabagas. Wash and cut into quarters the red potatoes. 

Combine all of the vegetables in the slow cooker. Drizzle with the oil. 

Sprinkle with the thyme, garlic salt, and fresh ground pepper, and stir well. 

Cover, and cook on high heat for 6-7 hours. Note:  the larger the chunks, the longer the cooking time.

Stir gently before serving.

Storage options for Roasted Root Vegetables. Store covered in the refrigerator for up to three days. You may freeze leftovers but do expect some texture changes when thawed and reheated.  

UPDATE:  For your convenience, a "copy and paste" version of Roasted Root Vegetables has been included below. 

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Printable "copy and paste" version:

Roasted Root Vegetables
inspired by:  A Year of Slow Cooking

Update: 11.22.2023

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

Wash, peel and cut into chunks the carrots, parsnips, and rutabagas. Wash and cut into quarters the potatoes. 

Combine all of the vegetables in the slow cooker. Drizzle with the oil. 

Sprinkle with the thyme, garlic salt, and fresh ground pepper, and stir well. 

Cover, and cook on high heat for 6-7 hours. Note:  the larger the chunks, the longer the cooking time.

Stir gently before serving.

Storage options for Roasted Root Vegetables. Store covered in the refrigerator for up to three days. You may freeze leftovers but do expect some texture changes when thawed and reheated.  

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