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Slow-Roasted Vegetables - 4, 5 or 6Qt. Roaster

1 medium head cabbage, cleaned, quartered
6 medium red potatoes, halved
4 large carrots, peeled, thickly-sliced
2 medium leeks, trimmed, sliced
1/4 cup cider vinegar
2 Tbsp light olive oil
1 tsp fennel seeds, crushed
1 tsp thyme

Remove cookwell; cover heatwell. Preheat Nesco® Roaster Oven to 325ºF. Arrange vegetables in cookwell.

Combine vinegar, oil, fennel and thyme in small bowl; whisk to blend. Pour mixture over vegetables.

Set cookwell in preheated heatwell. Cover and slow-roast 45 to 60 minutes or until vegetables are tender.

Serves 4 to 6

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