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Irresistible Crockpot Fall Vegetables in Just 3 Steps

Crockpot Fall Vegetables
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Layer in the Slow Cooker: Place seasoned veggies evenly into the slow cooker.
  3. Set & Forget: Cook on high for 2–3 hours or low for 4–5 hours until veggies are fork-tender and slightly caramelized.
  4. Finish & Garnish: Before serving, sprinkle with chopped parsley.
  5. 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

Find it online: https://www.tastydelishrecipes.com/crockpot-fall-vegetables-recipe/