Slow Cooker Roasted Potatoes and Carrots—another incredible low effort side dish for all your holiday hosting endeavors! With perfectly seasoned tender potatoes and sweet carrots and onions, this recipe will be one you come back to over and over — and not just during the holidays! Take 10 minutes of prep and let your slow cooker do the hard work. Here is a round-up of more amazing slow cooker recipes for the holiday season!
Why You’ll Love Slow Cooker Roasted Potatoes and Carrots
Customizable Texture: Love crispy edges? Finish them in the broiler or toss them in a hot skillet for a golden finish.
Minimal Prep Time: With just 10 minutes of hands-on time, this dish practically cooks itself.
Perfect for Entertaining: Need a large-batch side for a gathering? This recipe serves 8, making it ideal for holidays, potlucks, or family dinners.
Versatile: Swap or add other root vegetables like parsnips or turnips for a new twist.
Jump to:
- Why You’ll Love Slow Cooker Roasted Potatoes and Carrots
- Ingredient Notes
- Step-by-Step Instructions
- Tips for the Best Slow Cooker Roasted Potatoes and Carrots
- Main Dishes That Are Perfect With Slow Cooker Roasted Potatoes and Carrots
- FAQs
- Why Slow Cooker Roasted Potatoes and Carrots are a Must-Try
- More Side Dishes For Your Table
- Printable Recipe
Ingredient Notes
Here’s what you’ll need to whip up these tender, flavorful vegetables:
- Potatoes (2 lbs): Red potatoes work beautifully, but Yukon Gold or baby potatoes are excellent options too.
- Baby Carrots (16 oz): Naturally sweet and easy to prep, baby carrots balance the savory flavors perfectly.
- Onion (1 medium): Adds an aromatic depth to the dish.
- Extra Virgin Olive Oil (¼ cup): Coats the vegetables for even cooking and infuses richness.
- Garlic Powder (1 tbsp): A must-have for bold, savory flavor.
- Dried Herbs: Thyme (1 tsp), parsley (1 tsp), and paprika (1 tsp) provide earthy, herbaceous notes.
- Kosher Salt (1 tsp): Enhances all the flavors.
- Ground Black Pepper (½ tsp): Adds a subtle kick.
- Fresh Parsley or Chives (optional): For garnish and a pop of color.
Step-by-Step Instructions
Prepare the Vegetables: Wash the potatoes and carrots. For baby potatoes, no cutting is necessary; leave them whole. If using larger potatoes, quarter them to ensure even cooking. Cut the onion into large chunks for easy mixing and serving.
Place in the Slow Cooker and Season: Place your prepared potatoes, carrots, and onion in the slow cooker. Drizzle the olive oil over the vegetables, ensuring an even coat. Sprinkle the garlic powder, thyme, parsley, paprika, salt, and pepper on top. Mix everything thoroughly to distribute the seasonings.
Cook Until Tender: Cover your slow cooker with the lid and cook:
- On Low for 4–6 hours.
- On High for 2–3 hours.
For best results, give the vegetables a stir about halfway through cooking to ensure even tenderness.
Optional Crisping (Broiler Step): Want that classic roasted texture? Transfer the cooked vegetables to a baking sheet and pop them under the broiler for 3–5 minutes. Keep an eye on them to avoid burning and pull them out when they’re golden and slightly crispy.
Garnish and Serve: Taste and adjust the seasoning if needed. Sprinkle with fresh parsley or chives for an extra layer of flavor and serve warm.
Tips for the Best Slow Cooker Roasted Potatoes and Carrots
- Choose the Right Potatoes: Starchier potatoes like Russets create a fluffier texture, while waxy potatoes like Reds or Yukons hold their shape better.
- Add Variety: Root vegetables like parsnips, turnips, or sweet potatoes add flavor and color.
- Broil for Crispness: If you’re not using the broiler, you can sauté the vegetables in a hot skillet for a few minutes to achieve crispy edges.
- Make Ahead: Cook the dish in advance and reheat before serving. This is especially helpful for holiday meals.
Main Dishes That Are Perfect With Slow Cooker Roasted Potatoes and Carrots
This versatile side dish pairs beautifully with almost any main course:
- Roast Chicken or Turkey: A classic pairing for holiday gatherings.
- Grilled Steak or Pork Chops: A hearty complement to juicy, savory meats.
- Vegetarian Mains: Serve alongside a vegetable tart, stuffed peppers, or a hearty lentil loaf.
- Casual Meals: A perfect addition to burgers, sandwiches, or barbecue spreads.
FAQs
Can I use other vegetables in this recipe?
Absolutely! Parsnips, turnips, and sweet potatoes are fantastic additions. Just cut them to a similar size as the potatoes for even cooking.
Can I double the recipe?
Yes, as long as your slow cooker is large enough. Ensure the lid can close properly, and stir halfway through cooking for consistent results.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
Can I make this dish vegan?
This recipe is naturally vegan, as it uses olive oil and plant-based ingredients.
Why Slow Cooker Roasted Potatoes and Carrots are a Must-Try
The slow, steady heat of the slow cooker ensures the potatoes and carrots become tender and infused with the rich, herby flavors of the seasoning. Whether you’re hosting a holiday dinner or just need a reliable side for a weeknight meal, this recipe delivers on all fronts.
More Side Dishes For Your Table
If you make this Slow Cooker Roasted Potatoes and Carrots recipe, please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Slow Cooker Roasted Potatoes and Carrots
Equipment
- Rubber spatula
- rimmed baking sheet (optional)
Ingredients
- 2 pounds red potatoes (or whatever potato you prefer)
- 16 ounces baby carrots
- 1 medium onion
- ¼ cup extra virgin olive oil
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Vegetables: Wash the potatoes and carrots. If using baby potatoes, leave them whole; otherwise, cut larger potatoes into quarters. Cut the onion into large pieces.
- Place in the Slow Cooker and Season: Place the potatoes, carrots, and onion in the slow cooker and toss with olive oil. Then, season the vegetables with garlic, thyme, parsley, paprika, salt, and pepper and mix until evenly coated.
- Cook: Cover the slow cooker with the lid and cook on Low for 4-6 hours or High for 2-3 hours until the potatoes and carrots are tender and cooked through. To ensure even cooking, stir once about halfway through the cooking time.
- Optional Crisping (Broiler Step): For a more roasted texture, I highly recommend transferring the cooked vegetables to a baking sheet and placing them under the broiler for 3-5 minutes until the tops are crispy and golden. Just watch carefully so they don’t burn.
- Garnish and Serve: Adjust the seasoning and sprinkle with fresh parsley before serving for a pop of color and flavor.
Video
Notes
- This easy large-batch recipe is the perfect side dish for holiday meals.
- You can add other root vegetables, like parsnips or turnips for variety.
- If you prefer crispy edges but don’t want to use the broiler, you can toss the cooked vegetables in a hot skillet for a few minutes.
- To make ahead, cook the vegetables in the slow cooker and then reheat them when ready to serve.
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