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
Scale
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.
