If you have a cozy afternoon and want to fill your kitchen with the warm aromas of autumn, you need to try this Slow Cooker Roasted Fall Vegetables Recipe. It’s a simple yet spectacular way to bring together the hearty flavors of butternut squash, carrots, Brussels sprouts, and red onion infused with garlic and thyme. The slow cooker does all the work for you, turning these wholesome ingredients into a tender, caramelized medley that’s perfect for a comforting meal any time of day. Whether you’re meal prepping or looking for an easy side, this recipe is the perfect celebration of fall’s bounty.
Ingredients You’ll Need
Gathering these simple ingredients is all it takes to create a dish full of texture, color, and natural sweetness. Each item plays an essential role, from the creamy butternut squash to the bright punch of red onion, making every bite memorable.
- 2 cups butternut squash, cubed: Adds creamy sweetness and a vibrant orange color that screams fall.
- 2 cups carrots, sliced: Brings a subtle earthiness plus a satisfying crunch when properly roasted.
- 2 cups Brussels sprouts, halved: Offers a slight bitterness that balances sweetness beautifully and caramelizes perfectly.
- 1 cup red onion, chopped: Provides a mild, tangy flavor that softens and deepens during slow cooking.
- 3 tablespoons olive oil: Helps everything roast evenly while adding a rich, silky texture.
- 1 teaspoon garlic powder: Infuses gentle, aromatic warmth without overpowering the vegetables.
- 1 teaspoon dried thyme: Introduces an herbal note that enhances the natural flavors.
- Salt and pepper to taste: Essential for seasoning and bringing out the vegetables’ best qualities.
How to Make Slow Cooker Roasted Fall Vegetables Recipe
Step 1: Prepare the Vegetables
Begin by washing all your vegetables thoroughly. Then chop the butternut squash into cubes, slice the carrots, halve the Brussels sprouts, and roughly chop the red onion. Uniform sizes will ensure they cook evenly, which is key for that perfect texture everyone loves.
Step 2: Toss with Seasonings and Oil
In a large mixing bowl, combine all the vegetables with olive oil, garlic powder, dried thyme, salt, and pepper. Coating every piece in the oil and seasonings helps the flavors meld together and allows the vegetables to roast beautifully in the slow cooker.
Step 3: Transfer to the Slow Cooker
Pour your well-seasoned vegetable mixture into the slow cooker. Spread the veggies out evenly so they roast consistently and don’t end up soggy or undercooked in spots.
Step 4: Slow Cook Until Tender
Cover the slow cooker and cook on low for 6 to 8 hours or use the high setting for 3 to 4 hours. The vegetables will become tender and develop those lovely roasted edges, with deep, natural sweetness emerging from the butternut squash and caramelized onions.
Step 5: Stir and Serve
Once cooked, give everything a gentle stir to mix the flavors once again and serve warm. This final touch ensures every mouthful is bursting with a perfect balance of soft, caramelized vegetables.
How to Serve Slow Cooker Roasted Fall Vegetables Recipe
Garnishes
Sprinkling freshly chopped parsley or a handful of toasted pumpkin seeds on top adds a delightful crunch and a pop of color that elevates this dish visually and texturally. A drizzle of balsamic glaze can also bring a tangy sweetness that complements the roasted flavor beautifully.
Side Dishes
This Slow Cooker Roasted Fall Vegetables Recipe pairs wonderfully with hearty grains like quinoa or farro. It also makes a fantastic side to roasted chicken or a cozy grain bowl, rounding out any meal with its rich, comforting flavors.
Creative Ways to Present
For a festive presentation, serve the vegetables in a warm rustic bread bowl or pile them over creamy mashed potatoes for a fall-inspired vegetarian delight. You can even swirl some goat cheese into the warm veggies for a luscious creamy finish that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. These roasted fall vegetables keep wonderfully for up to 4 days, making them an ideal ready-to-eat side for busy weeknights.
Freezing
If you want to keep these veggies longer, they freeze well too. Spread cooled vegetables on a baking sheet to freeze individually, then transfer to a freezer-safe bag. This way, they stay fresh for up to 3 months without clumping together.
Reheating
To reheat, simply microwave them in short bursts or warm them gently in a skillet over medium heat to bring back that just-roasted texture. Avoid overheating to keep the vegetables tender but not mushy.
FAQs
Can I use other vegetables in this Slow Cooker Roasted Fall Vegetables Recipe?
Absolutely! Vegetables like sweet potatoes, parsnips, or even cauliflower make excellent substitutions or additions. Just cut them into similar sizes to ensure even cooking.
What if I don’t have a slow cooker? Can I roast these in the oven?
You can roast the veggies in a preheated oven at 400°F for about 30-40 minutes, stirring halfway through. While the slow cooker offers ease and a different flavor profile, oven roasting helps achieve a great caramelized texture too.
Is this recipe suitable for vegans?
Yes, this Slow Cooker Roasted Fall Vegetables Recipe is completely vegan and plant-based, as it uses only vegetables, olive oil, and herbs.
How can I make this dish more flavorful?
Try adding fresh garlic, a splash of lemon juice before serving, or even a sprinkle of your favorite spicy seasoning. These simple tweaks take the flavor up several notches.
What slow cooker size is best for this recipe?
A 4 to 6-quart slow cooker is perfect for this recipe, allowing enough space for the vegetables to cook evenly without overcrowding.
Final Thoughts
This Slow Cooker Roasted Fall Vegetables Recipe is truly a game-changer when it comes to celebrating the flavors of the season without fuss. It’s comforting, easy, and filled with wholesome goodness that you’ll want to make again and again. So go ahead and tuck into a bowl of these sweet, tender vegetables—you’re in for a cozy treat that feels like a warm hug on a chilly day.
Print
Slow Cooker Roasted Fall Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and easy slow cooker recipe featuring a medley of fall vegetables roasted to tender perfection. This wholesome dish combines butternut squash, carrots, Brussels sprouts, and red onion seasoned with garlic powder, thyme, and olive oil for a warm, comforting side that’s perfect for autumn meals.
Ingredients
Vegetables
- 2 cups butternut squash, cubed
- 2 cups carrots, sliced
- 2 cups Brussels sprouts, halved
- 1 cup red onion, chopped
Seasonings
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Wash all the vegetables thoroughly and cut them into the specified sizes – cubed butternut squash, sliced carrots, halved Brussels sprouts, and chopped red onion for even cooking.
- Season the Vegetables: In a large mixing bowl, toss the prepared vegetables with olive oil, garlic powder, dried thyme, salt, and pepper until evenly coated with the seasoning.
- Transfer to Slow Cooker: Place the seasoned vegetable mixture into the slow cooker, spreading them out evenly to ensure consistent cooking.
- Cook the Vegetables: Cover the slow cooker and cook on low heat for 6-8 hours, or alternatively on high heat for 3-4 hours, until all the vegetables are tender and cooked through.
- Serve: Before serving, give the vegetables a gentle stir to mix, then plate and enjoy your flavorful slow-cooked roasted fall vegetables.
Notes
- You can adjust the seasoning to your taste by adding herbs like rosemary or parsley.
- For a bit of sweetness, drizzle a little maple syrup before cooking.
- Ensure the vegetables are cut evenly to promote uniform cooking.
- This recipe can be doubled for larger gatherings; adjust cooking time accordingly.
- If you prefer a firmer texture, check for doneness earlier during the cooking process.
