Slow Cooker Roasted Fall Vegetables
Enjoy a comforting medley of slow-cooked fall vegetables, tender and infused with warm autumn spices, perfect as a hearty side or vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 2 cups sweet potatoes, peeled and diced
- 1 large carrot, peeled and sliced
- 1 cup Brussels sprouts, halved
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 tablespoons maple syrup (optional)
Instructions
- In a large bowl, combine butternut squash, sweet potatoes, carrots, Brussels sprouts, and red onion.
- Add garlic, olive oil, thyme, rosemary, cinnamon, salt, and pepper. Toss well to coat all vegetables evenly.
- Transfer the vegetable mixture into the slow cooker.
- If using, drizzle maple syrup over the top for a subtle sweetness.
- Cover and cook on low for 4 to 6 hours, or until vegetables are tender.
- Before serving, give the vegetables a gentle stir and adjust seasoning if needed.
- Serve warm as a side dish or a light main course.
Notes
For added texture, sprinkle toasted pecans or walnuts on top just before serving, and pair with a dollop of Greek yogurt or your favorite grain.