Name: Slow Cooker Roasted Fall Vegetables
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 2 cups butternut squash, peeled and cubed; 2 cups carrots, sliced; 1 cup Brussels sprouts, halved; 1 apple, cored and chopped; 1 small red onion, sliced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 2 tbsp balsamic vinegar

Slow Cooker Roasted Fall Vegetables

Print Recipe

A cozy and flavorful slow cooker recipe featuring a medley of roasted fall vegetables, perfect as a comforting side dish or light meal during the cooler months.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 4 servings
Category: Dinner
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

2 cups butternut squash, peeled and cubed
2 cups carrots, sliced
1 cup Brussels sprouts, halved
1 apple, cored and chopped
1 small red onion, sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp balsamic vinegar

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Instructions

In a large bowl, combine butternut squash, carrots, Brussels sprouts, apple, red onion, and garlic.
Drizzle olive oil over the vegetables and toss to coat evenly.
Sprinkle thyme, rosemary, salt, and pepper; toss again to distribute the seasonings.
Transfer the mixture to the slow cooker and drizzle with balsamic vinegar.
Cover and cook on low for 4-5 hours or on high for 2-3 hours until vegetables are tender and slightly caramelized.
Stir gently before serving. Adjust seasoning if needed.

Notes

For added texture and flavor, sprinkle toasted pecans or pumpkin seeds on top before serving.

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