Roasted Vegetable Antipasto (Crock Pot) Recipe

Name: Roasted Vegetable Antipasto (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick; 2 parsnips, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick; 2 turnips, peeled and cut into 2-inch pieces; 24 white pearl onions, peeled but left whole; 1 red bell pepper, seeded and cut into 3-inch by 2-inch strips; 1 yellow bell pepper, seeded and cut into 3-inch by 2-inch strips; 1 fennel bulb, base and leafy stalks discarded, bulb cut lengthwise into 3-inch long slices, 1/2 inch thick; 12 baby artichokes, with stems intact stems peeled; 8 ounces fresh large mushrooms, washed and cut into 3/4 inch slices; 4 garlic cloves, peeled and minced; 1 cup olive oil; 3/4 teaspoon salt; pepper

Servings: persons

3 carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
2 parsnips, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
2 turnips, peeled and cut into 2-inch pieces
24 white pearl onions, peeled but left whole
1 red bell pepper, seeded and cut into 3-inch by 2-inch strips
1 yellow bell pepper, seeded and cut into 3-inch by 2-inch strips
1 fennel bulb, base and leafy stalks discarded, bulb cut lengthwise into 3-inch long slices, 1/2 inch thick
12 baby artichokes, with stems intact stems peeled
8 ounces fresh large mushrooms, washed and cut into 3/4 inch slices
4 garlic cloves, peeled and minced
1 cup olive oil
3/4 teaspoon salt
pepper

1
Place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. Toss to combine well.
2
Drizzle olive oil over vegetables and sprinkle with salt and pepper.
3
Cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.
4
***If you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.
5
Allow vegetables to cool to room temperature before proceeding.
6
Arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. Toss.

978

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick, 2 parsnips, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick, 2 turnips, peeled and cut into 2-inch pieces, 24 white pearl onions, peeled but left whole, and more.

Yes, Roasted Vegetable Antipasto (Crock Pot) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Antipasto (Crock Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions