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; 2 cups Brussels sprouts, trimmed and 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 black pepper, to taste; Optional: 1 tablespoon balsamic vinegar

Slow Cooker Roasted Fall Vegetables

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Enjoy a hearty and flavorful medley of slow cooker roasted fall vegetables, perfect for a cozy autumn meal packed with seasonal goodness.

Author: Zoubida
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 carrots, peeled and sliced
2 cups Brussels sprouts, trimmed and 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 black pepper, to taste
Optional: 1 tablespoon balsamic vinegar

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Instructions

Place all chopped vegetables and garlic into the slow cooker.
Drizzle olive oil over the vegetables and sprinkle thyme, rosemary, salt, and pepper.
Toss gently to coat the vegetables evenly with oil and seasonings.
Cover and cook on low for 4-5 hours or until vegetables are tender.
If desired, stir in balsamic vinegar before serving for an added depth of flavor.
Serve warm as a side dish or light main course.

Notes

For an extra touch, sprinkle some toasted pecans or pumpkin seeds on top before serving for added crunch and fall flair.

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