Slow Cooker Fall Vegetables (Printable Version)
Tender fall vegetables cooked with herbs and olive oil for a warm, comforting side dish.
# Everything You’ll Need:
→ Vegetables
01 -
4 cups mixed fall vegetables (butternut squash, carrots, sweet potatoes, Brussels sprouts), peeled and cut into uniform pieces
→ Seasonings
02 -
2 tablespoons olive oil
03 -
1 teaspoon dried thyme
04 -
1 teaspoon dried rosemary
05 -
1 teaspoon garlic powder
06 -
Salt and freshly ground black pepper to taste
→ Finishing
07 -
1 tablespoon balsamic vinegar (optional)
08 -
Fresh parsley, chopped for garnish
# Steps to Cook:
01 -
Wash, peel if necessary, and cut the mixed fall vegetables into uniform pieces to ensure even cooking.
02 -
In a large bowl, combine the prepared vegetables with olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper. Toss thoroughly to coat evenly.
03 -
Place the seasoned vegetables evenly in the slow cooker.
04 -
Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until tender and infused with flavors.
05 -
If using, drizzle balsamic vinegar over the vegetables during the last 30 minutes of cooking and stir gently.
06 -
Once cooked, give the vegetables a gentle stir, garnish with chopped fresh parsley, and serve warm.
# Extra Suggestions:
01 -
Substitute any preferred fall vegetables as desired. Adjust seasonings to personal taste. Best served warm as a side.