Description
A cozy recipe for slow cooker roasted fall vegetables featuring a mix of seasonal produce.
Ingredients
Scale
- 4 cups mixed fall vegetables (such as butternut squash, carrots, sweet potatoes, and Brussels sprouts)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley for garnish
Instructions
- Begin by washing and peeling the fall vegetables as needed. Cut them into uniform pieces to ensure even cooking.
- In a large bowl, combine the chopped vegetables with olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper. Toss until the vegetables are well coated.
- Transfer the seasoned vegetables to the slow cooker, spreading them out evenly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavorful.
- If desired, drizzle with balsamic vinegar during the last 30 minutes of cooking for an extra layer of flavor.
- Once cooked, give the vegetables a gentle stir and garnish with fresh parsley before serving.
Notes
- For best results, use a variety of colorful fall vegetables.
- Adjust seasoning to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg