Dude. I'm begining to think there isn't anything you can't cook in the crockpot. If you need to roast a bunch of veggies to bring to a potluck, or if you like to use roasted vegetables in other dishes and would like an entire pot full---you can save yourself the trouble of manning the oven. Roast them in your handy dandy crockpot.
--Vegetables. I happened to use brussel sprouts, green beans, baby carrots and some mushrooms because that's what I had in the crisper drawer. I'm going to go out on a limb and say that any vegetable can be cooked this way. If you find something that can't (like I'm thinking maybe artichokes, but I also have two lovely artichokes in the fridge, so maybe I'll try to prove myself wrong proving myself wrong sometime this week) please let me know.
--wash and trim veggies
--put into the crockpot still moist
--drizzle olive oil over the top (1T? 2T? I didn't measure)
--healthy pinch of salt and pepper
--toss with hands to coat vegetables evenly with oil and spices
--yell across the house for someone to come turn on the faucet so you can wash your hands
cover and cook on low for 4 hours, high for 2-3. Stir every hour or so and check vegetable tenderness.
The ones pictured above are a bit over-cooked. We brought them over to my mom's for the Super Bowl and ate them about 2 hours later than we should have. I turned them to warm when they were "finished"---but they changed consistency even on the warm setting. The crispy al dente-ness was still there, but the color drained more than I would have liked.