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 diced; 2 cups carrots, peeled and sliced; 1 cup Brussels sprouts, halved; 1 cup parsnips, peeled and sliced; 1 red onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; 1/4 teaspoon ground cinnamon (optional)

Slow Cooker Roasted Fall Vegetables

Print Recipe

Discover a hearty and flavorful blend of slow cooker roasted fall vegetables, perfectly tender and infused with warm autumn spices for an easy and comforting side dish.

Author: Fiola Bennett
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 diced
2 cups carrots, peeled and sliced
1 cup Brussels sprouts, halved
1 cup parsnips, peeled and sliced
1 red onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1/4 teaspoon ground cinnamon (optional)

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Instructions

Place all the chopped vegetables and garlic into the slow cooker.
Drizzle with olive oil and sprinkle with thyme, rosemary, salt, pepper, and cinnamon if using.
Toss everything gently to coat the vegetables evenly with the oil and spices.
Cover and cook on low for 4 to 5 hours or until vegetables are tender and slightly caramelized.
Stir once halfway through cooking for even roasting.
Serve warm as a side dish or a light vegetarian main.

Notes

For extra flavor, sprinkle with toasted pumpkin seeds or drizzle with balsamic glaze before serving.

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