Crock Pot Winter Vegetable Casserole
Cozy up with this comforting Crock Pot Winter Vegetable Casserole, a hearty and wholesome dish packed with seasonal favorites like sweet potatoes, butternut squash, carrots, parsnips, and Brussels sprouts. Slow-cooked to perfection with aromatic thyme, rosemary, and a splash of vegetable broth, this casserole brings out the natural sweetness and depth of the vegetables with minimal effort. The option to add melty cheddar cheese on top adds a rich, indulgent twist to this otherwise vegan-friendly recipe. Perfect for chilly evenings or holiday gatherings, this vibrant, nutrient-rich dish is as satisfying as it is simple to prepare. Serve it as a versatile main or flavorful side, straight from the crock pot to your table!
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Recipe Information
Ingredients
- 2 large Sweet potato
- 1 medium Butternut squash
- 4 medium Carrots
- 3 medium Parsnips
- 2 cups Brussels sprouts
- 1 large Yellow onion
- 4 large Garlic cloves
- 3 tablespoons Olive oil
- 1.5 cups Vegetable broth
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese (shredded, optional)
Instructions
Peel and dice the sweet potatoes, butternut squash, carrots, and parsnips into evenly-sized chunks (about 1-inch pieces).
Trim and halve the Brussels sprouts, and dice the onion. Mince the garlic cloves.
In a large bowl, combine all the vegetables and garlic. Drizzle with olive oil, then sprinkle with thyme, rosemary, salt, and black pepper. Toss to coat evenly.
Lightly grease the crock pot insert with nonstick cooking spray or a thin layer of olive oil.
Place the seasoned vegetables into the crock pot and pour the vegetable broth evenly over the top.
Cover the crock pot with its lid and cook on high for 4 hours or on low for 6-7 hours. Stir once or twice during cooking to ensure even cooking.
Optional: 15 minutes before the cooking time is finished, sprinkle shredded cheddar cheese over the vegetables and allow it to melt.
Once cooked, check for doneness by piercing the vegetables with a fork to ensure they are tender.
Serve warm directly from the crock pot, garnished with additional fresh thyme or rosemary if desired.
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 350.8 g | 128% | |
| Dietary Fiber | 86.8 g | 310% | |
| Total Sugars | 90.9 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1880 mg | 145% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 7877 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
