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Slow Cooker Vegetables

Slow Cooker Vegetables - Easy, Flavorful, and Hands-Off

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 3 cups carrots, cut into 1-inch chunks
  • 3 cups potatoes (Yukon gold or red), cut into 1-inch chunks
  • 2 cups sweet potatoes or butternut squash, peeled and cubed
  • 1 large red onion, cut into wedges
  • 1 red bell pepper, sliced into thick strips
  • 2 cups broccoli florets (add later; see instructions)
  • 1 cup green beans, trimmed (add later)
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/2 cup vegetable broth (or water)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning or herbes de Provence
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1 tablespoon fresh lemon juice
  • Fresh herbs for finishing: chopped parsley or thyme (optional)

Instructions
 

  • Prep the hearty veggies: Add carrots, potatoes, sweet potatoes (or squash), and onion to the slow cooker. These take longer to soften and should go in first.
  • Season well: Drizzle with olive oil. Add garlic, salt, pepper, Italian seasoning, and smoked paprika if using. Toss to coat everything evenly.
  • Add liquid: Pour in the vegetable broth. This helps create steam and prevents sticking without making the vegetables soggy.
  • Start the cook: Cover and cook on Low for 4 hours or on High for 2 to 2.5 hours. You’re aiming for the root vegetables to be just tender when pierced with a fork.
  • Add quick-cooking vegetables: Stir in bell pepper, broccoli, and green beans. Replace the lid and continue cooking for 45 to 75 minutes on Low (or 30 to 45 minutes on High), until crisp-tender.
  • Finish and brighten: Stir in lemon juice and taste. Add a pinch more salt and pepper if needed. Sprinkle with fresh herbs before serving.
  • Serve: Enjoy as a side, or turn into a main by serving over quinoa, rice, or couscous with a drizzle of olive oil or a spoonful of pesto.