Name: Slow Cooker Roasted Fall Vegetables
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 2 cups butternut squash, peeled and cubed; 2 cups carrots, peeled and sliced; 1 cup Brussels sprouts, halved; 1 cup parsnips, peeled and sliced; 1 red onion, cut into wedges; 3 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Slow Cooker Roasted Fall Vegetables

Print Recipe

Enjoy a comforting medley of perfectly roasted fall vegetables slow-cooked to tender, caramelized perfection, ideal for a cozy autumn meal.

Author: Vionna Clarke
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 4 servings
Category: Dinner
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

2 cups butternut squash, peeled and cubed
2 cups carrots, peeled and sliced
1 cup Brussels sprouts, halved
1 cup parsnips, peeled and sliced
1 red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

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Instructions

Combine all vegetables in the slow cooker.
Drizzle olive oil over the veggies and sprinkle minced garlic, thyme, rosemary, salt, and pepper.
Toss gently to coat all vegetables evenly with seasoning and oil.
Cover and cook on low for 4 to 5 hours, until vegetables are tender and slightly caramelized.
Stir halfway through cooking for even roasting.
Serve warm as a side dish or hearty vegetarian main.

Notes

For added depth, sprinkle with toasted pumpkin seeds before serving or serve alongside your favorite grain for a complete meal.

Find it online: https://foodsforyoursoul.com/slow-cooker-roasted-fall-vegetables/