Cold autumn evenings lend themselves to cozy dinners of roasted meat and veggies for my family. I found this recipe in Slow and Easy: Fast-fix Recipes for Your Electric Slow Cooker by Natalie Haughton, and it has become my favorite style of cooking a large platter of roasted vegetables for our family. The left overs are great the next day if you dribble the juices over them and broil for 5 minutes.
Crock Pot Roasted Vegetables
2 lbs. small red or white potatoes, no more than 1 1/2 inches in diameter, scrubbed
3 parsnips, cleaned and cut into 1 1/2 inch rounds
1 lb. carrots, cleaned and cut into 1 1/2 inch rounds
1 large fennel bulb, rimmed and cut into 10 wedges
8 whole garlic cloves, pealed
3 springs of fresh thyme or 1/2 teaspoon dried thyme leaves (believe me, the fresh thyme makes this recipe shine)
1/4 cup extra virgin olive oil
2 teaspoons sea salt
1/2 teaspoon black pepper
Put all the ingredients into a 5 quart or larger crockpot. Toss gently to mix and coat the vegetables lightly with the oil.
Cover and cook on the high heat setting for 3 hours or until the vegetables are tender, but not mushy. Stir once or twice during the 3 hours to move the bottom pieces up to the top.
Serve hot with the juices on the bottom of the pan sprinkled over the vegetables.
I’m looking forward to serving these root vegetables for a holiday meal soon. Awesomeness in my mouth. *Ahhh* What’s your favorite crock pot meal?
In Him together, Susan Gaddis