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As autumn arrives and the leaves transform into vibrant shades of orange, red, and gold, there’s a distinct shift in our culinary cravings. The cooler temperatures beckon for hearty, warming dishes that not only satisfy our hunger but also evoke a sense of comfort and nostalgia. One such dish that perfectly encapsulates the essence of fall is the Cozy Harvest Crockpot Fall Veggie Stew. This recipe combines an array of seasonal vegetables, fragrant herbs, and savory spices, all simmered together to create a nourishing and satisfying meal that can be enjoyed by the whole family.

Hearty Crockpot Fall Veggie Stew

Warm up this fall with a Cozy Harvest Crockpot Fall Veggie Stew that captures the essence of the season! This comforting dish features a medley of seasonal vegetables like butternut squash, carrots, and Brussels sprouts, all simmered with fragrant herbs and spices. Perfect for family gatherings or cozy nights in, it’s easy to make and packed with nutrients. Discover how to create this delicious, soul-warming stew that brings everyone together around the dinner table.
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Ingredients
  

2 cups butternut squash, peeled and cubed

2 cups carrots, sliced

1 cup sweet potatoes, peeled and cubed

1 cup parsnips, sliced

1 cup Brussels sprouts, halved

1 medium onion, chopped

4 cloves garlic, minced

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes, undrained

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Prepare Your Vegetables: Start by peeling, chopping, and slicing all your vegetables. Make sure to cut them into even-sized pieces to ensure uniform cooking.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients: In your crockpot, add the sautéed onions and garlic. Then, layer in the cubed butternut squash, sliced carrots, sweet potatoes, parsnips, and Brussels sprouts.

        Add Liquids and Seasoning: Pour the vegetable broth and diced tomatoes (with their juice) over the veggies. Add balsamic vinegar, dried thyme, dried rosemary, salt, and pepper. Stir gently to combine all the ingredients.

          Cook the Stew: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 4-5 hours, until the vegetables are tender and flavors meld beautifully.

            Taste and Adjust: Once the cooking time is up, taste the stew and adjust seasoning as needed. You can add more salt, pepper, or a splash of balsamic vinegar for extra depth, if desired.

              Serve and Garnish: Ladle the hearty stew into bowls and garnish with fresh parsley if desired. Enjoy it warm as a comforting meal perfect for fall!

                Prep Time, Total Time, Servings: 15 mins | 6-8 hours | 6 servings