Roasted Veggies(Mini Crockpot)

Contributed By: Terry Borden

Ingredients:

2 cups baby carrots,
2 cups quartered fingerling potatoes,
1 cup cubed rutabagas,
1 cup cubed turnips,
1 tablespoon olive oil,
1 teaspoon kosher salt
1/2 teaspoon black pepper.
2 tablespoons of water.

Method:

Roasting veggies is a good way to enhance flavor. But if you're using the oven to make chicken or a casserole, you may not have room for a pan of veggies. This is when your mini Crock-Pot comes in handy. Before you leave for work, add 2 cups baby carrots, 2 cups quartered fingerling potatoes, 1 cup cubed rutabagas, 1 cup cubed turnips, 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss the veggies with the seasonings, then add 2 tablespoons of water. Cover your Crock-Pot and cook on low heat for 7 to 9 hours. These veggies go well with anything, from hamburgers to shrimp skewers.

Helpful Hints:

Cook Time 7 to 9 Hours


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