Tag Archive: Year of the Vegetable


Spiced Carrots and Winter Squash

The Soup Sisters have declared this the “Year of the Vegetable.” We would like to add more great vegetable recipes to our repertoire.

While browsing through a cookbook from my local library – Taste of Home’s Skinny Slow Cooker – I came across this recipe. I like the idea of using a slow cooker for the vegetable dish, so it can be prepared ahead and be all ready when it is time to eat.  I plan to give it a try soon.

Makes 6 servings.   16 carb grams per serving.

Ingredients

  • 6 large carrots, cut into 1/2-inch pieces (about 3 cups)
  • 2 cups cubed peeled winter squash (1-inch pieces)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder

Directions

Place carrots and squash in a 3-quart slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4 to 5 hours or until vegetables are tender. Gently stir before serving.

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It has been a few years since I have added recipes here. With 2017 upon us I am hoping to get reinspired in my cooking. Trying to make my goals realistic, I aim to try a new vegetable recipe every month this year. My first one is from America’s Test Kitchen Slow Cooker Revolution – Volume 2. (Thanks to my sister for suggesting that vegetables can be made in a slow cooker.) I plan on m making this for my father’s 92nd birthday next weekend.

Serves 4-8

  • 2 pounds small (1-2 inch) red potatoes
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 sprig fresh rosemary
  1. Combine potatoes, oil, garlic, salt, and pepper in slow cooker.
  2. Cover and cook until potatoes are tender, 4-5 hours on low or 3-4 hours on high.
  3. Stir in rosemary; cook on high until fragrant, about 10 minutes. Discard rosemary.
  4. Season with additional salt and pepper to taste.

*Potatoes can be held on warm for up to 2 hours

*Recipe can be doubled; increase time by one hour.