Slow Cooker Roasted Vegetables
Total time
- ¾ LBS Fingerling Potatoes, Chopped
- ½ LBS Butternut Squash, Chopped
- ½ LBS Carrots, Sliced
- 1 Red Onion, Sliced
- 6 Cloves of Garlic, Chopped
- 1 TBSP Fresh Thyme
- 3 TBSP Olive Oil
- Salt and Pepper, to taste
- Combine everything in slow cooker, making sure to coat vegetables with the olive oil.
- Cook slow and low for 6 hours.
Recipe by Mr. B Cooks at https://mrbcooks.com/slow-cooker-roasted-vegetables/
3.5.3251