Slow-Cooked Root Vegetables

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 02/9/23
Crock pot roasted veggies
The Spruce
Prep: 25 mins
Cook: 8 hrs
Total: 8 hrs 25 mins
Servings: 6 to 8 servings

This easy recipe for slow-cooked vegetables is a great side dish for busy weeknights. The veggies need no supervision while cooking, so you can go about your day while dinner is cooking. This mixture of vegetables can double as a vegetarian main but is also the perfect side to beef, roasted chicken, or any fish. Feel free to boost the flavor by adding other seasonings or herbs of your choice like thyme, rosemary, savory, or marjoram.

This is a perfect recipe when trying to clean out the pantry or the refrigerator as you can use almost any root vegetable in this recipe. Potatoes, onion, and carrots are good choices, but if you want to elaborate upon the dish, you can add rutabaga, parsnips, or turnips. Remember to cut all the vegetables into bigger chunks than you'd usually do; bite-sized pieces can cook too fast and disintegrate after many hours in the crock pot.

Ingredients

  • 4 medium russet potatoes

  • 1 medium onion

  • 2 cloves garlic

  • 1 pound baby carrots, or regular carrots

  • 2 tablespoons water

  • 3 tablespoons olive oil

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon pepper

Steps to Make It

  1. Gather the ingredients. 

    Crockpot roasted vegetables ingredients

    The Spruce

  2. Cube the potatoes, chop the onion, and mince the garlic; combine them with the baby carrots, water, olive oil, salt, and pepper in a 3- to 4-quart crock pot. (If using large carrots, cut them into chunks before adding them into the pot.) Stir well to coat all the veggies with the oil and seasonings.

    Add ingredients to crockpot
    The Spruce

  3. Cover the crock pot and cook on low for 7 to 9 hours, or until the vegetables are tender when pierced with a fork. (If you have a newer, hotter-cooking crock pot, the veggies may be done after 5 or 6 hours.)

    Cooked crockpot vegetables
    The Spruce

  4. Serve and enjoy.

Quick Herby Marinades for Flavor

  • Mix 1/2 cup of olive oil with 1 teaspoon each of dry thyme, rosemary, and marjoram—or use 1 1/2 tablespoons of Italian seasoning. Add salt and pepper to taste, pour over the vegetables, and allow to marinate for 10 minutes before placing them in the crock pot.
  • Mix 1/2 cup of avocado oil with 3 tablespoons of dill, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Add salt and pepper to taste, pour over the vegetables, and allow to marinate for 10 minutes before placing them in the crock pot.
  • Mix 1/2 cup of olive oil with 1/4 cup of maple syrup and 1 tablespoon of dry sage. Add salt and pepper to taste, pour over the vegetables, and allow to marinate for 10 minutes before placing them in the crock pot.

Make Your Veggies a Whole Meal

  • Add 1 1/2 pounds of cubed beef or chicken breast. Add 2 to 3 cups of beef or chicken stock to keep the mixture moist. Taste for seasoning before serving. Cook on high for 4 to 5 hours.
  • Add 2 cans of garbanzo beans and 1 of canned diced tomatoes. This vegetarian stew is great over brown rice. Cook on low for 6 to 7 hours.
Nutrition Facts (per serving)
155 Calories
5g Fat
25g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 155
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 96mg 4%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 3g
Vitamin C 9mg 47%
Calcium 38mg 3%
Iron 2mg 8%
Potassium 633mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)