Crock Pot Roast Veggies

Now before you run screaming when you see the ingredients in this recipe (I know I nearly did, when I first found the original recipe) - this combination works amazingly well AND I will be making this again as it's so easy and tasty.

It was about 5pm yesterday and I realized that I had not given much thought to what vegetables we were having for dinner (yeah I know - why was the crock pot not on!). I had heaps of left over roast pork that I had cooked in the crock pot two days earlier but no veggies were left.

I scrambled through a few cook books and found an "interesting" recipe for roast vegetables in an old slow cooker cook book as well as a list of healthy dinner ideas. It was for 6 hours on Low but I figured 3 hours High should be good - and as usual I gave it a few tweaks.

Now, I know some of you will be "put off" by the mix of ingredients - I know I was! But in the end I thought "what the heck!" and just did it anyway.

And I'm glad I did because it's amazing that soy sauce and maple syrup work so well together. I think the saltiness of the soy cuts through the sickly sweetness of the maple syrup and it results in a sweet yet savory taste.

And be sure to read my note about the Vegetables at the end of the recipe.


Maple, Ginger, Soy Roast Crock Pot Vegetables


Enough Sweet Potatoes (orange flesh); Potatoes; Butternut Squash (Butternut Pumpkin) cut into inch pieces to ½ to ¾ fill your crock.
1 inch of fresh ginger grated (can use stuff in jar but fresh is always best)
1 tablespoon soy sauce
2 tablespoons water
1 or 2 garlic cloves crushed (1 for a small crock, 2 for a large)
1/3 cup maple syrup (real stuff not imitation)
1 tablespoon brown sugar


1. Put the vegetable in your crock. Make sure they are cut fairly uniformly into 1 inch size pieces to cook evenly.

2. Mix the giner, soy, water and garlic together - pour over and give it all a quick mix. (I did not mix mine and it was still ok but next time I will.)

3. Pour the maple syrup in and then sprinkle the top with with brown sugar.

4. Add a little cracked pepper - or you can omit this and just do this when serving.

5. Cook on High 3 or Low 6 hours - pierce with a skewer or fork to check if cooked.

Notes Use a mix of vegetables that you like - any type of winter squash (pumpkin) should work nicely.
And I think carrots and parsnips would go well too. J
ust use a mix of what you have on hand and 3/4 fill your crock.
I also tend to leave the skin on the potato and sweet potoato - quicker and more nutritious - but please yourself.

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