I’m almost embarrassed to call this a recipe because it’s so simple, but discovering that you can slow-cook a heap of roasted vegetables instead of rotating pans through the oven was seriously a revelation. It needs to be shared to spread the joy, because it’s that time of year when everyone is freaking out about salads again and I just can’t get on board.
I’ve been on a huge roasted veggie kick lately (who am I and did I seriously just say that) because I can’t deal with salad as a cold-weather lunch. Doesn’t matter how healthy and colorful my salad is, it makes me sad to eat cold spinach in the wintertime. But hot roasted vegetables satisfy my need for warmth and all those vitamins make you feel awesome.
I’ve been making enormous batches of these veggies because they last over a week in the fridge. There are endless options here – tossed with a vinaigrette for a warm salad, sprinkled with parmesan as a side dish, baked with shredded pork casserole-style… the list goes on forever.
Is it weird that I’ve basically been making & eating this nonstop since Thanksgiving? Maybe a little obsessed. Worth it.
The vegetables you use are entirely up to you – russet potatoes, sweet potatoes, bell peppers, red onions, broccoli, zucchini, squash, anything goes here! Use whatever’s in season and available at your local store.
Same goes for the seasonings. I’m kinda in love with cumin + carrots, but change it up depending on your veggies! Italian seasoning would be so good, or a seasoning salt to match grilled meat.
- 1 lb. carrots peeled & roughly chopped
- 1 head cauliflower roughly chopped
- 2 parsnips peeled & roughly chopped
- 1 onion thinly sliced
- 2 T. olive oil
- 2 T. honey
- 1 t. salt
- 1 t. cumin
Throw all the chopped vegetables into the slow cooker.
Drizzle with olive oil & honey, sprinkle with salt & cumin, and toss to coat.
Cook on low for 4 to 5 hours, until vegetables are tender and lightly caramelized.
Drain any liquid before serving & save it for an incredible vegetable broth!