Slow Cooker Roasted Fall Vegetables
A hearty and flavorful medley of fall vegetables slow cooked to perfection, offering a warm and comforting side dish ideal for autumn meals.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 cups carrots, peeled and chopped
- 1 cup Brussels sprouts, halved
- 1 cup parsnips, peeled and chopped
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/4 cup vegetable broth
Instructions
- Place the butternut squash, carrots, Brussels sprouts, parsnips, and red onion into the slow cooker.
- In a small bowl, mix olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
- Pour the olive oil mixture over the vegetables and toss gently to coat evenly.
- Pour the vegetable broth around the vegetables to keep them moist during cooking.
- Cover and cook on low for 4 to 6 hours, or until the vegetables are tender.
- Once cooked, optionally spread vegetables on a baking sheet and roast in a preheated oven at 425°F (220°C) for 10 minutes to achieve a roasted texture.
- Serve warm as a delicious autumn side dish.
Notes
For extra flavor, sprinkle with toasted pumpkin seeds or drizzle with balsamic glaze before serving.
Find it online: https://cakesbybelinda.com/slow-cooker-roasted-fall-vegetables/