We wandered by the farmers market at the park this weekend and I found some lovely small white potatoes, zucchini, and tomatoes. The zucchini went into a half-recipe of Zucchini Chocolate Cake** (I made a half recipe but went ahead and added all 1 2/3 cups of shredded zucchini and it turned out great).
The tomatoes were for sandwiches but I took the potatoes and some other veggies I had and tossed them in the crock pot as a side to a steak DH cooked on the grill (yes, he has the grill working!)
Easy Roasted Veggies
2 lbs small new potatoes or baby yukon gold potatoes, scrubbed and halved/quartered as needed
1 lb carrots, cut into 1-2″ sections or baby carrots
1/4 of a good sized sweet onion, sliced
1 8-oz container of mushrooms, quartered if they are not sliced
2-3 cloves garlic, sliced
2 Tbs olive oil
1 tsp balsamic vinegar
1 tsp Northwoods seasoning from Penzeys or your preferred spice mixture*
dash Red Hot if you like
Put the veggies in a crock pot. Mix the spices, oil, and vinegar together and toss with the veggies. Cook on low for 4 hours.
This is one you can cook with a timer since nothing in this needs to be refrigerated. Just use a standard timer like you would use to make your lights come on and go off when you are away on vacation. Set it to come on about 4 hours before you plan to eat. Make sure you have the current time set correctly (am vs pm) and do a test run with this first to make sure the timer makes the crock pot come on.
I’ll also try this with a mix of potatoes and turnips and let you know how it works.
*I like the Northwoods as the chipotle in it works well with the garlic, onion, and balsamic vinegar.
**Okay, I swear to FSM that I posted that recipe. Apparently old-timers has kicked in. I’ll post that tonight when I’m home by the cookbook. It’s from the a lovely Farmer’s Market Cookbook that I also can’t find on Amazon since I don’t know who wrote it. *sigh*