To me, falling temperatures at sunset mean cooked veggies for dinner. Raw carrots just don't cut it when it is sweater weather inside my house. But don't just boil your vegetables, because how you prepare your produce affects its nutritional quality. Two simple methods help preserve vital nutrients: steaming and slow cooking.
Steaming helps veggies retain nutrients better than other methods, especially when compared to boiling. The vitamins and minerals are leached out into the hot water when you throw your veggies into boiling water, but steaming preserves more of the nutrients. The slow cooker is not only convenient, but cooking foods at lower temperatures may help preserve nutrients that can be lost when food is cooked rapidly at high heat, like grilling. Plus it is great to load the slow cooker with a bunch of veggies and lean protein.
This reminds me, I need to find some new recipes for my slow cooker. Got any you want to share?