Holy in the Daily

Blog posts to help women over 50 face their challenges with clarity, confidence, and resilience.


Join over 800 women on my email list who applaud my FREE eBooks and refreshing, actionable lessons.

Crock Pot Roasted Vegetables

roasted roots from a post at Holy in the Daily

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

Share this post with your friends: 

This Post Has 5 Comments

  1. Daniella

    Mmm. I’m so thrilled that the COLD has descended on the desert at last! I’ll add your recipe to my crock-pot file. We made a beef stew Saturday afternoon and have been re-heating the left overs every other meal since! Lovely with crusty hot sourdough bread! =)

  2. Lilly Green

    I’m careful about the quality and the quantity of red meat we eat, but I do like to cook a brisket in the crock pot for shredded beef sandwiches.

    I’ll have to try your vegies.

  3. Susan Gaddis

    These veggies work good with any kind of meat, Lilly. I really like them with roasted chicken or turkey. I also find them an easy dish to take to potlucks at church. I love “easy.” 🙂

  4. Ruby

    Hi, great recipe. But can you leave them to cook for longer, on a low heat setting? Does that still work? Thanks.

    1. Susan

      I tried cooking it on low all day, Ruby, and it didn’t work quite so well. However, if you put it on high for an hour or so and then change it to low for the rest of the day it would probably work fine. Let me know if you try it that way and how it turns out.

Leave a Reply