Oh my gosh, have I got the perfect cozy autumn solution for you! Nothing says “fall is here” quite like the smell of slow-roasted veggies filling your kitchen. I’m obsessed with this crockpot fall vegetable medley – it’s my go-to for busy weeknights and holiday gatherings alike. Last Thanksgiving, I actually caught my mother-in-law sneaking thirds from the slow cooker when she thought no one was looking!
What I love most (besides how ridiculously easy it is) is how the slow cooker magically transforms ordinary root vegetables into something extraordinary. The butternut squash gets so velvety, the Brussels sprouts develop this amazing caramelized sweetness, and the potatoes? Forget about it – they practically melt in your mouth. And the best part? You literally toss everything in, press a button, and come back to a house that smells like autumn heaven. It’s my favorite trick for making people think I’ve been slaving in the kitchen all day when really I’ve been curled up with a pumpkin spice latte watching Hallmark movies.
Why You’ll Love These Crockpot Fall Vegetables
Listen, I know you’re busy—we all are—which is exactly why this recipe is about to become your new best friend. Here’s why:
- Effortless prep: Just chop, toss, and walk away (no babysitting required!)
- Magic hands-off cooking: Your slow cooker does all the work while you tackle life
- Health in every bite: Packed with colorful veggies that actually taste amazing
- Flavor bomb: The slow roasting brings out natural sweetness you can’t get from quick cooking
- Meal prep hero: Makes enough for leftovers that taste even better the next day
Trust me, once you try this set-it-and-forget-it wonder, you’ll wonder how you ever survived fall without it.
Ingredients for Crockpot Fall Vegetables
Okay, let’s talk ingredients! The magic of this recipe is in the simple, wholesome stuff. Here’s exactly what you’ll need (and yes, I’ve learned the hard way that prep matters – no eyeballing those Brussels sprouts!):
- 3 cups butternut squash – peeled and cubed (about 1-inch pieces so they cook evenly)
- 2 large carrots – chopped into thick coins (don’t go too thin or they’ll disappear!)
- 2 cups Brussels sprouts – halved (trim those tough ends first, trust me)
- 2 red potatoes – diced (skin-on for extra texture and nutrients)
- 1 red bell pepper – chopped (seeds removed, about 1-inch pieces)
- 3 tbsp olive oil – the good stuff that makes everything crispy
- 1 tsp garlic powder – not garlic salt! (we’ll add salt separately)
- 1 tsp dried thyme – rub it between your fingers to wake up the flavor
- 1/2 tsp smoked paprika – this is the secret weapon for that cozy depth
- Salt and black pepper – to taste (I’m generous with both)
- 2 tbsp chopped fresh parsley – for that bright pop at the end
Ingredient Substitutions
No butternut squash? Sweet potatoes work beautifully. Out of thyme? Rosemary or sage make great swaps. For the Brussels sprouts haters (I won’t judge), try cauliflower florets instead. The key is keeping the veggie sizes similar so everything cooks evenly – that’s my golden rule!
How to Make Crockpot Fall Vegetables
Alright, let’s get cooking! This is seriously the easiest side dish you’ll ever make – I promise. Just follow these simple steps and you’ll have fall perfection in no time:
- Chop & Toss the Veggies: Dump your prepped squash, carrots, Brussels sprouts, potatoes and peppers into your biggest mixing bowl. Drizzle with that glorious olive oil and sprinkle all your seasonings right on top. Now get in there with your hands (or a big spoon if you’re fancy) and toss everything until every single veggie piece is coated. This is where the magic starts!
- Layer in the Slow Cooker: Pour your seasoned veggie mix into the crockpot – try to spread them out in an even layer if you can. Don’t stress about perfection here, but avoid dumping them all in one big clump. Pro tip from my many kitchen experiments: A little breathing room helps everything cook more evenly.
- Set & Forget: Pop the lid on and choose your adventure – high for 2-3 hours if you’re in a hurry (perfect for weeknights), or low for 4-5 hours for maximum flavor development (my Sunday dinner go-to). About halfway through, give everything a gentle stir if you remember – it helps prevent any sticking and redistributes those delicious juices.
- Finish & Garnish: When your kitchen smells like autumn heaven and the veggies are tender (test with a fork – the potatoes should yield easily), it’s showtime! Sprinkle that fresh parsley on top for a gorgeous pop of color and fresh flavor.
- Optional Final Touch: Want crispy edges like oven-roasted veggies? Transfer them to a baking sheet and broil for 3-5 minutes (watch closely – they can burn fast!). This is my secret for fooling people into thinking I slaved over the oven all day.
Pro Tips for Perfect Crockpot Fall Vegetables
After making this about a million times (okay, maybe two dozen), here are my hard-earned lessons: Don’t overcrowd your slow cooker – veggies need space to roast properly. Season aggressively – slow cooking dulls flavors so be bold! Always check tenderness with a fork – cooking times vary by slow cooker. And my golden rule? Stirring halfway prevents mushy bottoms and ensures every bite is perfection.
Serving Suggestions for Crockpot Fall Vegetables
This veggie medley plays well with so many dishes! My absolute favorite pairing is with juicy roasted chicken – the flavors just sing together. For holiday meals, it’s magical alongside turkey or ham. Weeknights? Toss it over quinoa or farro for instant grain bowls. Don’t skip that parsley garnish – it adds such a fresh pop against the rich, caramelized veggies!
Storing and Reheating Crockpot Fall Vegetables
Okay, let’s talk leftovers – because believe me, you’ll want to save every last bite! The good news? This veggie medley actually gets more flavorful overnight. Just pop any extras in an airtight container (I’m partial to glass ones) and they’ll keep beautifully in the fridge for 3 days.
Now for reheating – here’s my trick: Spread the veggies on a baking sheet and warm them in a 350°F oven for about 10 minutes. This brings back that lovely texture instead of turning them to mush. If you’re short on time, the microwave works too (1-2 minutes), but be warned – they’ll lose some of that perfect roasted texture. Whatever you do, don’t reheat them in the slow cooker – that’s a one-way ticket to Soggyville!
Crockpot Fall Vegetables FAQs
I get asked about this recipe all the time – here are the answers to everything you might be wondering:
Can I use frozen vegetables instead of fresh?
You totally can in a pinch! Just thaw them first and pat dry – frozen veggies release extra water that can make things soggy. My personal tip? Mix half fresh and half frozen for best texture. The butternut squash especially holds up well frozen.
Is this freezable for meal prep?
Yes! Though I’ll be honest – the texture changes a bit after freezing. The potatoes get softer, but it still tastes amazing. Freeze in single portions for easy reheating. Pro tip: Skip the parsley garnish until after thawing for maximum freshness.
Can I make this vegan/vegetarian?
It already is! This recipe happens to be naturally plant-based. For extra richness, try tossing the veggies with a tablespoon of maple syrup or balsamic vinegar before cooking – my secret trick for holiday dinners.
Why are my Brussels sprouts bitter?
Ah, the eternal Brussels sprouts question! First, make sure you’re trimming the stems properly. Second, that smoked paprika works wonders at balancing bitterness. If you’re still worried, try roasting them separately first, then mixing in at the end.
Can I double this recipe?
You bet – just use a bigger slow cooker if you’ve got one. The key is keeping everything in a single layer as much as possible. If your cooker is packed tight, add an extra 30 minutes to the cooking time and stir more frequently.
Nutritional Information for Crockpot Fall Vegetables
Just so you know, these numbers are estimates (your exact ingredients may vary slightly), but here’s the scoop per serving: About 140 calories, 7g fat (mostly the good kind from olive oil!), 18g carbs with 4g fiber, and 3g protein. It’s packed with vitamin A from the squash and carrots – basically autumn in a bowl that loves you back!
Now go make this recipe and tag me in your photos – I want to see your cozy veggie creations!
PrintIrresistible Crockpot Fall Vegetables in Just 3 Steps
A set-it-and-forget-it side dish that screams cozy comfort! Slow cooker roasted fall vegetables with butternut squash, Brussels sprouts, carrots, and potatoes.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups butternut squash, cubed
- 2 large carrots, chopped
- 2 cups Brussels sprouts, halved
- 2 red potatoes, diced
- 1 red bell pepper, chopped
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Chop & Toss the Veggies: Add squash, carrots, sprouts, potatoes, and peppers to a large bowl. Toss with olive oil, garlic powder, thyme, paprika, and plenty of salt and pepper.
- Layer in the Slow Cooker: Place seasoned veggies evenly into the slow cooker.
- Set & Forget: Cook on high for 2–3 hours or low for 4–5 hours until veggies are fork-tender and slightly caramelized.
- Finish & Garnish: Before serving, sprinkle with chopped parsley.
- Optional Final Touch: For extra crisp edges, pop the veggies under the broiler for 3–5 minutes after cooking.
Notes
- For best results, stir the vegetables halfway through cooking.
- Adjust seasoning to taste before serving.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg