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7 hours hrs 15 minutes mins
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These Slow Cooker Roasted Vegetables are made with red potatoes, carrots, zucchini and onion tossed in olive oil and seasoned to perfection. Let your slow cooker do the work for you and you will have the best roasted vegetables by dinnertime!
I love cooking delicious dinners for my family, but by the time I’ve made the main dish, the side dish is usually an afterthought.
I love roasting vegetables in the oven because it is quick, easy and they come out perfectly tender.
I knew I wasn’t going to have a lot of time later in the day to make dinner, so I whipped these Slow Cooker Roasted Vegetables up in a few minutes, let my slow cooker do the work for me and we had a tasty side dish ready by dinnertime!
How to Roast Vegetables in the Oven:
If you prefer to roast your vegetables in the oven or didn’t put these veggies in your slow cooker early enough in the day to be ready by dinner time you CAN make cook them in the oven.
Prepare the vegetables according to the recipe instructions, then spread in an even layer on a baking sheet sprayed with nonstick cooking spray rather than placing them in the slow cooker.
Cook at 425 degrees F. for 25-30 minutes, or until vegetables are tender and start to brown.
How to Roast Vegetables in the Slow Cooker:
These Slow Cooker Roasted Vegetables might be my new favorite side dish because they are so easy to make.
Start by cutting your vegetables into bite-sized pieces. If you dice your vegetables, they will be cut too small.
You also want to be sure to cut your zucchini into larger pieces as it will cook the fastest.
Pour all of the cut vegetables into a gallon-sized resealable bag, pour olive oil over the vegetables and sprinkle with Italian seasoning.
Seal the bag then shake to coat all the vegetables in oil and seasoning.
Pour the bag of seasoned vegetables into a slow cooker sprayed with nonstick cooking spray.
Cover the slow cooker with the lid then cook on low for 5-7 hours or high for 3-4 hours.
Sprinkle grated Parmesan on top of vegetables after cooking.
Serve immediately to avoid vegetables getting cold or soggy (I’m looking at you, zucchini).
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
What to serve with roasted vegetables:
We love serving these roasted veggies with our 7-Up Grilled Chicken, Maple Dijon Glazed Chicken or our Easy Marinated Pork Chops.
Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!
The best roasted vegetable recipes:
- Roasted Balsamic Mushrooms and Vegetables
- Roasted Balsamic Carrots
- Parmesan Harvest Veggie Bake
- Italian Roasted Vegetable Medley
- Roasted Parmesan Lemon Asparagus
Serves: 8
Slow Cooker Roasted Vegetables Recipe
These Slow Cooker Roasted Vegetables are made with red potatoes, carrots, zucchini and onion tossed in olive oil and seasoned to perfection.
Prep Time 15 minutes mins
Cook Time 7 hours hrs
Total Time 7 hours hrs 15 minutes mins
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Ingredients
- 6 baby red potatoes (cut into bite-sized pieces)
- 2 carrots (peeled and sliced)
- 1 onion (cut into bite-sized pieces)
- 2 zucchini (cut into bite-sized pieces)
- 1 Tablespoon olive oil
- 1 (0.7 ounce) package dry Italian dressing mix
- ½ cup grated Parmesan cheese
Instructions
Wash, dry and cut vegetables.
Place vegetables in a gallon-sized resealable bag.
Pour olive oil on top of vegetables.
Sprinkle package dry Italian seasoning over the vegetables.
Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
Cook on low for 5-7 hours or high for 3-4 hours.
Sprinkle Parmesan cheese on top before serving.
Notes
We love serving these roasted veggies with our7-Up Grilled Chicken,Maple Dijon Glazed Chickenor ourEasy Marinated Pork Chops.
This crock pot recipe is one of my favorite slow cooker recipes because it is an easy recipe and has a bunch of veggies. You can serve up a large bowl, or a small bowl and you will still be sure to have an array of vegetables on your plate. It is hard to find simple recipes that include root veggies, but this recipe is a great way to make that happen.
You can also mix and match your favorite vegetables, and replace them for the ones in this recipe. Some might want to add red bell pepper, brussels sprouts, butternut squash, or even sweet potatoes. Any of these options are a great way to create your favorite vegetable recipe into a mixture of vegetables.Another way to personalize this recipe is to add fresh herbs. During the warmer months I like to include fresh rosemary from my faden.
Nutrition
Calories: 180 kcal · Carbohydrates: 31 g · Protein: 6 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 6 mg · Sodium: 399 mg · Potassium: 931 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 2711 IU · Vitamin C: 24 mg · Calcium: 101 mg · Iron: 1 mg
Equipment
Ziploc Bag
Slow Cooker
Non-stick Cooking Spray
Recipe Details
Course: Side Dish
Cuisine: American
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Judy says:
I will give this a try. Thanks and have a great evening.
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valerie says:
Have you ever used frozen veggies? And have you ever used sweet potatoes? Wondering if those might work...
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Mrs. Amanda Spear says:
Looks Delicious!!
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Camille says:
I have used frozen veggies for other recipes . . . they definitely don't need to cook as long because they tend to get mushy. And sweet potatoes totally work! They are so good! :)
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cindy orozco says:
Since I dont have a Slow~Cooker at the moment, Can I do these in the oven? If so what temp & how long??
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Emmanuel says:
Here is my page; simple vegetables,
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foss says:
Oven is best! 425 for 50 minutes. Make sure there is extra virgin olive oil. The tops should get a little charred giving it an even better taste
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Beth Hammer says:
Sweet potatoes cook pretty rapidly compared to white potatoes. If you use both, cut the sweet potatoes in larger pieces so they don't mash all up.
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Beth Hammer says:
In the oven I usually use a baking sheet, cover the sheet with parchment paper, add vegetables then cook. Spreading them out makes them all cook more evenly.
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Leslie says:
do these veggies heat up well in the crock pot?
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Cyd says:
This recipe is cooked in the slow cooker (or a crock pot). I'm not sure if you are referring to when you can reheat them. We reheat any leftovers in the microwave.
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Bridgette Barnett says:
Super delicious. Made them for my family and my husband said this goes beyond restaurant quality- it's like personal chef quality! This one's a keeper.
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Bridgette Barnett says:
Super delicious. Made them for my family and my husband said this goes beyond restaurant quality- it's like personal chef quality! This one's a keeper. Also did them in instapot for 7 min
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Cyd says:
Yah! Thanks Bridgette for letting us know. We are so glad you liked the veggies! Have a terrific week.
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Jen says:
I'm going to make this as my Christmas dinner side dish and wondered what size slow cooker you use to make it. I'm going to purchase a new slow cooker, so should I buy a 4 quart or 6 quart size for this recipe?
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Momma Cyd says:
Go with the 6 quart.
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Denise says:
How many people does this recipe feed?
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Momma Cyd says:
If you scroll down to the recipe card it says it will serve 8 people.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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