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Slow Cooker Roasted Fall Vegetables

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Enjoy a warm and comforting blend of slow-cooked autumn vegetables, seasoned perfectly to highlight the natural fall flavors in this easy and healthy dish.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 2 cups carrots, sliced
  • 2 cups sweet potatoes, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 large red onion, cut into wedges
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup vegetable broth or water

Instructions

  1. Place all the prepared vegetables and garlic into the slow cooker.
  2. Drizzle olive oil over the vegetables and sprinkle with thyme, rosemary, salt, and pepper.
  3. Pour the vegetable broth into the slow cooker and gently toss everything to combine evenly.
  4. Cover and cook on low for 4-5 hours, or until the vegetables are tender and caramelized.
  5. Once cooked, stir gently to mix the flavors and serve warm.

Notes

For added depth, sprinkle toasted pecans over the vegetables before serving or pair with a dollop of herbed yogurt for a creamy contrast.

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