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Slow Cooker Roasted Fall Vegetables

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A hearty and flavorful medley of slow-cooked fall vegetables, perfectly roasted to bring out their natural sweetness and warm spices. Ideal as a comforting side dish for any autumn meal.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 2 cups carrots, peeled and sliced
  • 1 cup parsnips, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 red onion, cut into wedges
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/4 cup vegetable broth

Instructions

  1. Place all the prepared vegetables and garlic in the slow cooker.
  2. Drizzle olive oil over the vegetables, then sprinkle thyme, rosemary, cinnamon, salt, and pepper.
  3. Pour vegetable broth over the mixture and gently toss to coat all vegetables evenly.
  4. Cover and cook on low for 4-5 hours or until vegetables are tender.
  5. For a roasted effect, transfer cooked vegetables to a baking sheet and broil in the oven for 5 minutes until slightly browned (optional).
  6. Serve warm as a side dish and enjoy.

Notes

For added texture, sprinkle toasted pecans or walnuts over the vegetables before serving. Pair with roasted meats or grain bowls.

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