The perfect “throw it together and forget about it” side dish for a weeknight dinner or for the holidays! It’s naturally gluten free, vegan and dairy free but it also can be a great option for a paleo diet too. Add an egg and you can make it a meal.
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 8
Preparation + Cooking Time: 4 hrs, 10 min
Suggested kitchen tools: measuring spoons, measuring cup, slow cooker, knife
Ingredients:
12 gold potatoes, rinsed and cubed
1-2 bunches of carrots, rinsed and cut in half and then into 3-4 inch pieces
1/4 cup olive oil
1/4 cup water
1/4 cup fresh rosemary sprigs, chopped (or your favorite fresh herb like dill or thyme)
1/2 teaspoon sea salt and pepper for seasoning
How-To:
Rinse and cut the potatoes and carrots. Chop the fresh rosemary.
Place all ingredients into a slow cooker
Cook on high heat 4 hours or low heat for 8 hours
Serve on plates or in bowls when done, seasoning with extra salt and pepper if needed, eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
Store leftovers in a sealed container in the fridge
Serve in bowls topped with a cooked egg for a filing complete meal.
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Slow Cooker Madness! Carrots and Potatoes (V, DF, GF)
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Food prepared, styled and photographed by Carolyn J. Braden