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Slow Cooker Roasted Fall Vegetables

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Enjoy a comforting mix of slow cooker roasted fall vegetables, perfectly tender and infused with warm autumn spices, ideal for a cozy seasonal side dish.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 2 cups carrots, peeled and sliced
  • 1 cup Brussels sprouts, halved
  • 1 red onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Place the butternut squash, carrots, Brussels sprouts, and red onion in the slow cooker.
  2. In a small bowl, whisk together olive oil, minced garlic, dried thyme, rosemary, cinnamon, salt, and pepper.
  3. Pour the olive oil mixture over the vegetables and toss to coat evenly.
  4. Cover and cook on low for 4-6 hours, or until vegetables are tender and caramelized.
  5. Stir halfway through cooking for even roasting.
  6. Once done, garnish with fresh parsley if desired and serve warm.

Notes

For added texture, sprinkle toasted pecans or walnuts on top before serving, or pair with a dollop of Greek yogurt for a creamy contrast.

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