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Slow Cooker Fall Vegetables: 5 Hours to Perfect Cozy Comfort

Slow Cooker Fall Vegetables
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A simple and flavorful slow cooker recipe featuring roasted fall vegetables. Perfect as a side dish for autumn meals.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed
  • 2 cups baby potatoes, halved
  • 2 cups Brussels sprouts, halved
  • 2 large carrots, peeled and sliced
  • 1 red bell pepper, chopped
  • ½ red onion, thickly sliced
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • Salt & pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Add all chopped veggies into the slow cooker.
  2. Drizzle olive oil and balsamic vinegar over the veggies, then sprinkle with garlic powder, thyme, smoked paprika, salt, and pepper. Toss gently to coat.
  3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once or twice.
  4. Once veggies are tender, sprinkle with fresh parsley and serve warm.

Notes

  • Stir once or twice during cooking for even roasting.
  • Adjust seasoning to taste before serving.
  • For extra flavor, add a sprinkle of Parmesan before serving.

Nutrition

Find it online: https://www.homeydishes.com/slow-cooker-fall-vegetables-recipe/