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Deliciously Easy Slow Cooker Roasted Fall Vegetables for Cozy Dinners

Deliciously Easy Slow Cooker Roasted Fall Vegetables
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A comforting dish featuring a medley of seasonal vegetables, perfect for chilly evenings.

Ingredients

Scale
  • 2 cups butternut squash, diced
  • 2 cups carrots, sliced
  • 2 cups Brussels sprouts, halved
  • 1 cup red onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary

Instructions

  1. In a large bowl, combine the diced butternut squash, sliced carrots, halved Brussels sprouts, chopped red onion, and minced garlic.
  2. Drizzle olive oil over the vegetables and sprinkle salt, black pepper, thyme, and rosemary. Toss to coat.
  3. Transfer the vegetable mixture to a slow cooker and spread evenly.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
  5. Serve warm as a side dish for cozy dinners.

Notes

  • For extra flavor, add balsamic vinegar before serving.
  • Feel free to substitute any seasonal vegetables you prefer.

Nutrition

Keywords: slow cooker, roasted vegetables, fall vegetables, cozy dinners

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