In case you aren't familiar with the Secret Recipe Club let me explain. There are a large group of bloggers, over one hundred of us, who belong to this club. Because there are so many we are broken down into subsets, one for each Monday of the month. On those months that have 5 Mondays we are invited to join in a Special SRC post but this is not mandatory. Each month we are secretly assigned another blogger in our group. We nose around their blogs and recipes to find one that we want to recreate and then we all, on the Monday assigned to our group, post who we were assigned and what we decided to make. It is fun and if you would like to join us you can find out all about it by going to the JOIN SRC page.
I was assigned to Kara of Happy Go Lucky, a member of group C, who blogs not only recipes but also DIY projects and fashion finds. Kara is a 6th grade English teacher married to a man in the military. She began this blog while he was deployed. They have an adorable son and love going to the beach to watch sunsets. She currently lives in VA Beach, my son, who is military lives in Portsmouth so they are neighbors.
The first recipe that caught my eye was the Swiss Roll Cake. I LOVE Swiss Rolls! Then I checked out the Apple Chips that look delicious but were chosen by Kara as a SRC recipe. I decided to check out some side dishes because I was making chicken for my daughter's birthday dinner and I found this recipe for roasted veggies in the slow cooker. I make roasted veggies all the time but I have never used the slow cooker to roast them. Since I had Mass before the birthday dinner this would work out perfectly for me.
I prepped all my veggies in the morning.
You can use whatever veggies you like and have on hand.
I tossed them with olive oil, herbs and honey in the crock of the slow cooker.
I let them sit in there until a few hours before dinner and then turned them on low.
They did not caramelize as they would have in the oven but they were flavorful and tender.
This is a great way to cook your veggies when you have a busy day.
Roasted Veggies in the Slow Cooker
adapted from Happy Go Lucky
8 c, of asst, vegetables (I used leeks, carrots, cauliflower, brussels sprouts and butternut squash)
2 T. Olive Oil
2 T. Herbs de Provence
1 T. Honey
Prepare vegetables by cleaning and cutting into bite size pieces. Place in the crock of a slow cooker. Add olive oil, herbs de Provence and honey, toss to coat. Cook on low heat for 3-5 hrs or until desired tenderness is reached. Print Recipe
And here is the rest of Group C and their SRC Reveals
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