Name: Fall Garden Medley
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 8 servings
Ingredients: 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

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Fall Garden Medley

300 min8 servings

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

Ingredients

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

Instructions

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.