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 red onion, cut into wedges; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Slow Cooker Roasted Fall Vegetables

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Enjoy a hearty blend of roasted fall vegetables slow-cooked to perfection, offering a comforting and nutritious side dish ideal for cozy autumn meals.

Author: Carrisa Monroe
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 red onion, cut into wedges
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

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Instructions

Place the butternut squash, carrots, Brussels sprouts, and red onion into the slow cooker.
In a small bowl, combine olive oil, minced garlic, thyme, rosemary, salt, and pepper.
Pour the olive oil mixture over the vegetables and toss to coat evenly.
Cover and cook on low for 4-5 hours, or until the vegetables are tender.
Optionally, for a roasted finish, transfer the cooked vegetables to a baking sheet and roast in a 425°F oven for 10-15 minutes to caramelize.
Serve warm and enjoy as a flavorful fall side dish.

Notes

For added texture and flavor, sprinkle toasted pecans or drizzle a balsamic glaze over the vegetables before serving.

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