Six Sisters' Stuff · by Steph Loaiza★ 5.0 (5)
Slow Cooker Roasted Vegetables Recipe
NUTRITION · PER SERVING435M COOK
CAL 8%·PRO 11%
CARBS 29G71% OF CAL
3G FIBER1G ADDED3G INTRINSIC22G OTHER4G TOTAL SUGAR
FAT 3G18% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted vegetables including potatoes, carrots, zucchini, and onion, slow-cooked in Italian dressing. An easy, hands-off side dish.
sideamerican⏲️ slow cookergluten freevegetarian
View the full recipe on Six Sisters' Stuff →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 red potatoes (cut into bite-sized pieces)
- 2 carrots (peeled and sliced)
- 1 onion (cut into bite-sized pieces)
- 2 zucchini (cut into bite-sized pieces)
- 1 Tablespoon olive oil
- 1 (0.7 ounce) package dry Italian dressing mix
- ½ cup Parmesan cheese
At a glance
PER SERVING · TIME 435M
CAL 8%·PRO 11%
CARBS 29G71% OF CAL
3G FIBER1G ADDED3G INTRINSIC22G OTHER4G TOTAL SUGAR
FAT 3G18% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7h
- Sodium
- 99mg
- Total sugar
- 4g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.