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Friday, May 13, 2022

Roasted Root Vegetables

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


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 oil, sprinkle with some flavor, and let the slow cooker do the work! Cooked together slowly, they mellow and sweeten. Even hardcore root vegetable haters, love this dish! 

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
  • red-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: 05.13.2022

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


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.

Slow Cooker Roasted Root Vegetables.

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. 

#DIYHomemadeHousehold

#wholefoodingredients

Recipe featured at: 
Scratch Made Food! & DIY Homemade Household featured at Friday Favorites Link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at Friday Favorites Link-up and Blog Hop. 

Scratch Made Food! & DIY Homemade Household featured at A Morning Cup of Joe Link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at A Morning Cup of Joe Link-up and Blog Hop. 


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Printable "copy and paste" version:

Roasted Root Vegetables
inspired by:  A Year of Slow Cooking
Update:

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

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.

Would you like to comment?

  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!

    ReplyDelete
    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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    Replies
    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.

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

      Delete
  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!

    ReplyDelete
    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!

    ReplyDelete
  9. I often make roasted root vegetables in the oven but never thought of using my slow cooker to do the job. We have lots of root vegetables this time of year. Thanks for sharing with us at Encouraging Hearts and Home. Pinned.

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  10. Root veggies are so yummy! Thanks so much for linking up at the Unlimited Link Party 77. Pinned.

    ReplyDelete
  11. This looks so good!
    I love roasted veggies.
    I am not using a slow cooker these days, being off-grid, but I could do these in the oven. I really like parsnips but never think of getting them.

    Thanks for this and sharing it at the Sunday Sunshine Blog Hop!

    Laurie

    ReplyDelete
    Replies
    1. They would definitely roast up in the oven, I was amazed how well the slow cooker worked.

      Delete
  12. My standard winter/spring accompaniment to all roast joints! I usually just do them in the oven with a roast though, I'll try them in the slow cooker. Did you know we call rutabaga swede here in the UK? We have So many words that are different!!

    ReplyDelete
    Replies
    1. I think root vegetables are a bit ignored here in the USA, but they are a favorite of mine.

      Delete
  13. Ii will have to research ratabaga as it is new to me. At the moment I am eating lots of vegie meals as I am trying to control a gut problem, this or a version of this will give me a warming change from salad based meals. Thank you

    ReplyDelete
    Replies
    1. You are welcome, in the UK a rutabaga is called a Swede! They are a bit more "earthy" in flavor than a turnip.

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  14. I think root vegetables are under rated - this is a fabulous recipe! Thanks for sharing at last week's what's for dinner party. Sorry I'm late. Hope to see you at this weeks party too - have a great week.

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    Replies
    1. I agree and cooked this way they are tender and a bit sweet, naturally so.

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  15. Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth party - hope you are having a fabulous week.

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