You could use any hard root vegetable in this simple recipe for Crockpot Roasted Vegetables.
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours, 25 minutes
Yield: 6-8 servings
- 1 lb. baby carrots or regular carrots, cut into chunks
- 4 russet potatoes, scrubbed, cut into 1-1/2" pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp. water
- 3 Tbsp. olive oil
- 1/4 tsp. salt
- 1/8 tsp. pepper
Combine vegetables, water, olive oil, salt and pepper in a 3-4 quart crockpot and stir to combine. Cover and cook on low for 7-9 hours or until vegetables are tender when pierced with a fork.