Winter Roasted Root Vegetables

This recipe was super yummy and oh-so-easy. Great way to get your veggies, still yummy for lunch the next day. Give it a try, you’ll be happy you did.

Winter Roasted Root Vegetables

–2 pounds carrots
–2 pounds rutabagas (I used yams instead)
–2 pounds parsnips
–1/2 cup chopped parsley (I skipped this)
–3 T olive oil
–1 tsp kosher salt
–1 tsp black pepper

The Directions.

This is enough food to feed about 12. I used the 6.5 quart crockpot. Peel all of your vegetables, and cut into 2-inch chunks. Put all the vegetables into your crockpot, and add the olive oil, salt, and pepper. Toss with your hands to coat fully coat the vegetables.

Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness.

Recipe thanks to Crockpot 365.

Here’s a pic, though I know it’s not great, at least I took one. 🙂

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