Recipe #200.
                                                       Crock-Pot Roasted Vegetables

6-8 Large Carrots; cleaned and cut into chunky pieces.
6 Large Potatoes; peeled and cut into wedges.
1 Large Onion; cut into chunky pieces.
5-6 Large Rutabagas; peeled and cut into chunky pieces.
Can also use Sweet Potatoes, Green Beans, Squash or any other vegetable you can roast.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil.

Coat the sides and bottom of the Crock-Pot with Olive Oil or spray well with Olive Oil Spray.
Coat the vegetables well with the Olive Oil.
Season well and toss together to coat all sides of vegetables.
Transfer into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.