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Slow Cooker Roasted Fall Vegetables

Slow Cooker Roasted Fall Vegetables – Cozy, Hearty & Full of Autumn Flavor!
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A cozy and delicious slow cooker recipe to enjoy the flavors of fall with roasted vegetables.

Ingredients

Scale
  • 4 cups mixed fall vegetables (such as butternut squash, carrots, sweet potatoes, and Brussels sprouts)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar (optional)
  • Fresh parsley for garnish

Instructions

  1. Begin by washing and peeling the fall vegetables as needed. Cut them into uniform pieces to ensure even cooking.
  2. In a large bowl, combine the chopped vegetables with olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper. Toss until the vegetables are well coated.
  3. Transfer the seasoned vegetables to the slow cooker, spreading them out evenly.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavorful.
  5. If desired, drizzle with balsamic vinegar during the last 30 minutes of cooking for an extra layer of flavor.
  6. Once cooked, give the vegetables a gentle stir and garnish with fresh parsley before serving.

Notes

  • Feel free to substitute any of your favorite fall vegetables.
  • Adjust seasonings to taste according to your preference.
  • Best served warm as a side dish.

Nutrition

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