This healthy side dish is perfect for your next holiday gathering or family dinner. Grab your favorite vegetable for this easy slow cooker recipe.
With Thanksgiving a few days away, I’m doing some last-minute recipe sharing. I plan on making these harvest vegetables; my Mom still won’t give up cooking the Thanksgiving turkey or ham yet but I am allowed to contribute a side dish or two. This recipe is both vegan and vegetarian. I know I’m lacking on meatless recipes on this website. I’m trying, I swear.
The sauce will not cover all the vegetables. Don’t worry, it’s enough sauce. Switch it up! I used my favorite autumn vegetables for this but if you don’t like brussels sprouts & green beans, use another vegetable like asparagus or broccoli.
This slow cooker recipe doesn’t cook long because you don’t want to turn the vegetables into mush. The sweet potatoes & butternut squash in particular will get mushy if you cook them too long. Cut your squash and potatoes into larger chunks, this will help them to hold their shape while cooking. I have to admit, I was slightly shocked when adding the nutritional info for this recipe. I actually ended up calculating it several times to make sure it was correct It’s high calorie and carb per serving, mainly from the pound of squash and sweet potatoes.Print
- 1 lb butternut squash, peeled & chopped
- 1 lb sweet potatoes, peeled & chopped
- 1/2 lb green beans
- 1/2 lb brussels sprouts, sliced
- 4 ounces fresh cranberries
- 1/4 cup vegetable broth
- 2 tbsp balsamic vinegar
- 1 tsp extra-virgin olive oil
- 1 tsp dried sage
- 1/2 tsp salt (or more if you want)
- 1/4 tsp pepper
- Add vegetable to the slow cooker. Stir to mix well.
- In a small bowl, mix together sauce ingredients. Pour sauce into the slow cooker.
- Cook HIGH 1-2 hours, LOW 2-3.
I used a 3.5-quart casserole-shaped slow cooker for this recipe. I have not made an Instant Pot version of this…yet. If you’re not vegan or vegetarian, top this with crispy bacon before serving.
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