Description
A simple and delicious recipe for roasted fall vegetables made in a slow cooker, perfect for a cozy meal.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 cups carrots, sliced
- 2 cups Brussels sprouts, halved
- 1 cup red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing and cutting them into the specified sizes.
- In a large bowl, combine the vegetables with olive oil, garlic powder, thyme, salt, and pepper.
- Transfer the vegetable mixture to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Stir before serving and enjoy your roasted fall vegetables!
Notes
- Feel free to add other seasonal vegetables like sweet potatoes or parsnips.
- For extra flavor, consider adding a splash of balsamic vinegar before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Slow Cooker, Roasted Vegetables, Fall Vegetables, Easy Recipe