Slow Cooker Roasted Butter Vegetables

Enjoy tender and flavorful roasted butter potatoes, eggplant, and yellow carrots prepared effortlessly in a slow cooker.

Ingredients:

• 1 lb potatoes, cubed
• 1 large eggplant, cubed
• 1 lb yellow carrots, sliced
• 1/4 cup melted butter
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

In a bowl, toss potatoes, eggplant, and carrots with melted butter, minced garlic, dried thyme, salt, and pepper until evenly coated

Transfer the seasoned vegetables into the slow cooker

Cover and cook on low for 4-6 hours or until vegetables are tender, stirring occasionally

Once done, serve the roasted butter vegetables hot as a delicious side dish