Slow Cooker Roasted Fall Vegetables
This Slow Cooker Roasted Fall Vegetables recipe brings together hearty seasonal veggies, slow-cooked to tender perfection with warm spices for a comforting and nutritious side dish.
- 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
- 1 cup Brussels sprouts, halved
- 1 cup parsnips, peeled and sliced
- 1 large red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Combine all the prepared vegetables and minced garlic in a large bowl.
- Drizzle olive oil over the vegetables and sprinkle with rosemary, thyme, cinnamon, salt, and pepper. Toss to coat evenly.
- Transfer the vegetables to the slow cooker, spreading them out evenly.
- Cover and cook on low for 4 to 5 hours, or until vegetables are tender and caramelized.
- Give them a gentle stir before serving and garnish with fresh parsley if desired.
Notes
For added depth, drizzle a little balsamic glaze over the vegetables before serving or toss with toasted pecans for a crunchy contrast.