SLOW COOKER VEGGIES RECIPES

Name: Slow-Cooked Vegetables
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: 8 servings.
Ingredients: 4 celery ribs, cut into 1-inch pieces; 4 small carrots, cut into 1-inch pieces; 2 medium tomatoes, cut into chunks; 2 medium onions, thinly sliced; 2 cups cut fresh green beans (1-inch pieces); 1 medium green pepper, cut into 1-inch pieces; 1/4 cup butter, melted; 3 tablespoons quick-cooking tapioca; 1 tablespoon sugar; 1 teaspoon salt; 1/8 teaspoon pepper

SLOW-COOKED VEGETABLES RECIPE: HOW TO MAKE IT

Slow-Cooked Vegetables Recipe: How to Make It image

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. —Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Categories Side Dishes

Total Time 07 hours 10 minutes

Prep Time 10 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 113 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 379mg sodium, CarbohydrateContent 15g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

SLOW-COOKER GLAZED ROOT VEGETABLES RECIPE - BETTYCROCKER.COM

Slow-Cooker Glazed Root Vegetables Recipe - BettyCrocker.com image

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Provided by Betty Crocker Kitchens

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Yield 9

Number Of Ingredients 10

Ingredients

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Nutrition Facts : Calories 120 , CarbohydrateContent 25 g, FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 310 mg

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