Crockpot Fall Veggie Stew

As the days grow shorter and the air turns crisp, there’s nothing quite like a warm, hearty stew to celebrate the flavors of fall. The Harvest Harmony Crockpot Fall Veggie Stew is a delightful recipe that encapsulates the essence of the autumn season, offering a comforting meal that nourishes both the body and soul. This stew is not only a celebration of seasonal produce but also a blessing for those with busy schedules or anyone looking to enjoy a cozy weekend meal without spending hours in the kitchen. With the help of a slow cooker, the heavy lifting is handled for you, allowing you to savor the rich aromas and flavors that waft through your home as it cooks.

Embrace the essence of fall with the Harvest Harmony Crockpot Fall Veggie Stew, a warm and hearty recipe perfect for cozy evenings. This dish combines seasonal vegetables like butternut squash, sweet potatoes, and Brussels sprouts, all simmered together to create a flavorful meal that nourishes both body and soul. With simple prep and the ease of a slow cooker, enjoy a nutritious meal without spending hours in the kitchen. Perfect for gatherings or a comforting weeknight dinner!

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Ingredients

2 cups butternut squash, peeled and cubed

2 cups sweet potatoes, peeled and diced

1 cup carrots, sliced

1 cup parsnips, peeled and diced

1 cup Brussels sprouts, halved

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Fresh parsley for garnish (optional)

Instructions

Prepare the Vegetables: Begin by washing, peeling, and cutting all the vegetables as indicated in the ingredient list. Ensure they are of similar sizes to promote even cooking.

Sauté the Aromatics: In a skillet over medium heat, add olive oil and sauté the chopped onions until translucent, about 4-5 minutes. Stir in minced garlic and sauté for another minute until fragrant.

Combine Ingredients: Transfer the sautéed onions and garlic into the crockpot. Add the cubed butternut squash, diced sweet potatoes, sliced carrots, parsnips, and halved Brussels sprouts into the crockpot.

Add Spices and Broth: Sprinkle the dried thyme, rosemary, smoked paprika, salt, and pepper over the vegetables. Pour in the vegetable broth and stir everything gently to combine. Drizzle with balsamic vinegar.

Set the Crockpot: Place the lid on the crockpot, setting it on low for 6-8 hours or high for 3-4 hours, depending on your schedule.

Check Consistency: Once cooked, check that the vegetables are tender. If needed, let them cook for an additional 30 minutes.

Serve: Ladle the stew into bowls and garnish with fresh parsley before serving for a pop of color and freshness.

Enjoy: Pair your hearty stew with crusty bread or a simple side salad for a complete fall-inspired meal.

Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 6 servings