Roasted Vegetables in the CrockPot

Did you know you could roast a whole bunch of vegetables all at the same time and cook them in the crockpot? Great way to have veggies all week long.

Day 36.

Dude. I'm begining to think there isn't anything you can't cook in the crockpot. If you need to roast a bunch of veggies to bring to a potluck, or if you like to use roasted vegetables in other dishes and would like an entire pot full---you can save yourself the trouble of manning the oven. Roast them in your handy dandy crockpot.

The Ingredients:

--Vegetables. I happened to use brussel sprouts, green beans, baby carrots and some

mushrooms because that's what I had in the crisper drawer. I'm going to go out on a limb and say that any vegetable can be cooked this way. If you find something that can't (like I'm thinking maybe artichokes, but I also have two lovely artichokes in the fridge, so maybe I'll try to prove myself wrong proving myself wrong sometime this week) please let me know.

--olive oil

--kosher salt

--pepper

The Directions:

--wash and trim veggies

--put into the crockpot still moist

--drizzle olive oil over the top (1T? 2T? I didn't measure)

--healthy pinch of salt and pepper

--toss with hands to coat vegetables evenly with oil and spices

--yell across the house for someone to come turn on the faucet so you can wash your hands

cover and cook on low for 4 hours, high for 2-3. Stir every hour or so and check vegetable tenderness.

The ones pictured above are a bit over-cooked. We brought them over to my mom's for the Super Bowl and ate them about 2 hours later than we should have. I turned them to warm when they were "finished"---but they changed consistency even on the warm setting. The crispy al dente-ness was still there, but the color drained more than I would have liked.

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Posted by: Stephanie O'Dea | A Year of Slow Cooking at February 05, 2008

Labels: crockpot, gluten free, light and healthy, vegetables, vegetarian,

What they say about this article

kay2/05/2008
i love roasted veggies but i HATE how long it takes to cook them in the oven. and it really heats up the house.

i think i will try turnips, butternut squash, onions, mushrooms and maybe asparagus? yum!
Unknown2/05/2008
you can do artichokes in the CP. That is the only way I have ever cooked them. Just stuff and add a tiny bit of olive oil and some water. Cook on low for a couple hours until done (4 maybe, never timed it). Serve with Oil and Vinegar. Yumm!
AutoSysGene2/05/2008
Hmm, there are so many things that I didn't know you could do in a slow cooker. I'm going to be getting a lot of use out of this one.
Stephanie ODea2/05/2008
kay, that sounds like a great combination.

melissa, I know! My mind is blown, too!

penguins, I don't get it. How do you stuff artichokes? Do you mean stuff them in the crockpot, or cut the end off and actually stuff them with something?
I am confused.
Canadian Saver2/05/2008
Yum, I agree this is something that could be done when it's really hot and you don't want to heat up the house. I'm thinking there would be so many combinations possible with yummy garden veggies!
Unknown2/05/2008
CL,
I cut the stem off the artichoke, peel it and cut it into spears. Then I cut the pointy ends off the arti leaves and whack it on the counter to sort of open the leaves a bit. Then you make a breadcrumb stuffing, I used Olive oil, Parmesan cheese, garlic and some lemon juice. It should be a tiny bit moist, so that it sticks together. Then put the stuffing into the opened leaves. Sometimes I will remove the the leaves in the very center and stuff that too. It is really good. You should try it.
Unknown2/05/2008
forgot to add that you use the stem spears and stick them into some of the leaves to allow more stuffing room
Stephanie ODea2/05/2008
woah. I have never thought of doing anything like that, ever! I am so intrigued. We already have dinner planned for tonight, so I'm going to have to wait for tomorrow.
thank you!
Amy2/05/2008
dude...I think you've proved you can do anything with your crockpot...LOL
Rebecca1/18/2010
"--toss with hands to coat vegetables evenly with oil and spices
--yell across the house for someone to come turn on the faucet so you can wash your hands"

I think you've been spying on us! :P
Although sometimes I call my husband in and make him toss them, because I haaaate the feeling of olive oil on my hands.
bostonred11/21/2010
I bet I can sleep an extra hour on Thanksgiving now! It normally takes me a few hours to roast all the veggies I want to in the oven -now I can just throw them in the big crockpot! My new little crock will have green bean casserole. I may resurrect the really old crock for dressing. Thanks for the great idea.
Christin11/15/2013
I made this exactly as printed and it was .... AWESOME! My stamp of approval is always hubby. He's not picky, he'll eat just about anything, but when he compliments a dish I know I done good.
CeltChick2/06/2015
I have been reading this blog for years, and just today came across this idea for roasted veggies. It is a facepalm moment, for sure. Offspring will eat very few veggies, but is more willing to eat roasted veg -- I will keep this recipe handy!
DishingPesto6/03/2020
I'm going to try baby eggplant & cherry tomatoes -- a Middle Eastern dish. Fingers crossed that it will be a luscious as from the oven :)