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

Reviews

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Average Rating:

sgronholz

Jan 26, 2019

This recipe is great! It was easy to prepare in the slow cooker and the vegetables were delicious. My husband thought it tasted like "pot roast veggies" (which are his favorite) and told me that I can make this anytime!