Fall Garden Medley

Total Time

Prep: 20 min. Cook: 5 hours


8 servings

Updated: May. 12, 2023
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
Fall Garden Medley Recipe photo by Taste of Home


  • 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


  1. 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.
  2. Stir vegetables and, if desired, sprinkle with parsley.

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.