Root vegetables, roasted--crock pot or Oven roasted

By seamline

Richard omitted rutabagas and substituted sweet potatoes and beets

Ingredients

• 2 # carrots 3 T olive oil
• 2 # rutabagas 1 t basil
• 2 # parsnips 1 t kosher salt
• 1/2 c chopped parsley 1 t black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

Peel all vegetables and cut into 2” chunks. Place all the chunks in a 6.5 slow cooker. Sprinkle with parsely. Add the olive oil and seasonings. Toss the vegetables to full coat and oil and seasionings.
Cover and cook on high for 4-5 hours or on low for 8 hours. The vegetables should be tender but not falling apart.

To roast in the oven, set oven at 425* and roast for one hour. Turning as needed.