Slow Cooker Roasted Fall Vegetables
A hearty and flavorful mix of seasonal fall vegetables slow-cooked to tender perfection, ideal for a cozy and wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 cups sweet potatoes, peeled and cubed
- 1 cup carrots, sliced
- 1 cup parsnips, sliced
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1/4 cup vegetable broth
Instructions
- Place the butternut squash, sweet potatoes, carrots, parsnips, and red onion in the slow cooker.
- In a small bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper.
- Drizzle the olive oil mixture over the vegetables and toss gently to coat evenly.
- Pour the vegetable broth into the slow cooker to add moisture.
- Cover and cook on low for 4-5 hours or until vegetables are tender.
- Stir gently before serving and season with additional salt and pepper if needed.
Notes
For added richness, sprinkle chopped fresh parsley and a squeeze of lemon juice over the vegetables before serving.
Find it online: https://foodiedishes.com/slow-cooker-roasted-fall-vegetables/