Fall Garden Medley

Name: Fall Garden Medley
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 servings.
Ingredients: 4 large carrots, cut into 1-1/2-inch pieces; 3 fresh beets, peeled and cut into 1-1/2-inch pieces.; 2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces; 2 medium onions, peeled and quartered; 1/2 cup water; 2 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon dried thyme; 1 tablespoon olive oil; Fresh parsley or dried parsley flakes, optional

I like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. —Krystine Kercher, Lincoln, Nebraska

Ingredients

4 large carrots, cut into 1-1/2-inch pieces
3 fresh beets, peeled and cut into 1-1/2-inch pieces.
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, peeled and quartered
1/2 cup water
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon olive oil
Fresh parsley or dried parsley flakes, optional

Directions

Place the carrots, beets, sweet potatoes, onions and water in a greased 3-qt. slow cooker. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Cover and cook on low for 5-6 hours or until tender.
Stir vegetables and sprinkle with parsley if desired.

Nutrition Facts

3/4 cup: 83 calories, 2g fat (0 saturated fat), 0 cholesterol, 633mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Originally published as Fall Garden Medley in Taste of Home Everyday Slow Cooker & One Dish Recipes 2011