While many vegetables don’t hold up well in the slow cooker, hearty winter veggies like squash, carrots, and sweet potatoes are perfect for simmering all day, like they do in this easy winter vegetable medley. Full of fiber, this slow cooker vegetable dish gets amazing flavor from fresh herbs. It’s the perfect side to a hearty winter roast beef, or served with a roasted chicken or turkey.
Yields: 4 servings | Serving Size: 1/2 cup|Calories: 128| Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 65 mg | Sodium: 641 mg | Carbohydrates: 28 g | Dietary Fiber: 3 g | Sugars: 17 g | Protein: 4 g | SmartPoints (Freestyle): 1
- 2-1/2 cups baby carrots
- 2-1/2 cups peeled and chopped butternut or acorn squash
- 1 onion, sliced
- 1 teaspoon thyme
- 2-1/2 cups vegetable broth
- 1/2 teaspoon sea salt
- Chopped chives or parsley (optional), for garnish
- Put all of the ingredients in a slow cooker pot. Cover and cook over low heat for 4-6 hours, until vegetables are very tender. Top with chopped parsley or chives, if using. Serve with your favorite protein.