Roasted Root Vegetable Stew
Roasted Root Vegetable Stew
Ingredients
For the Roasted Vegetables
- 2 cups carrots, peeled and chopped into 1-inch pieces
- 1 cup parsnips, peeled and chopped into 1-inch pieces
- 1 1/2 pounds potatoes, peeled and chopped into 1-inch pieces (e.g., Yukon Gold or red potatoes)
- 1 pound sweet potatoes, peeled and chopped into 1-inch pieces
- 1 yellow onion, cut into 1-inch wedges
- 4 garlic, cloves, smashed
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Stew
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 garlic, cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 teaspoon Worcestershire sauce, optional
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the chopped carrots, parsnips, potatoes, sweet potatoes, onion wedges, and smashed garlic cloves. Drizzle with 3 tablespoons of olive oil, then sprinkle with dried rosemary, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and lightly browned, flipping them halfway through to ensure even cooking.
⏱️ 35 min•🌡️ 400
- 4
While the vegetables are roasting, begin preparing the stew base. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Add the minced garlic and tomato paste to the pot with the softened onion. Cook for 1 minute, stirring constantly, until the mixture is fragrant and the tomato paste has darkened slightly.
⏱️ 1 min
- 6
Sprinkle the all-purpose flour over the onion and tomato paste mixture. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the stew.
⏱️ 2 min
- 7
Gradually whisk in the vegetable broth, ensuring no lumps form. Add the Worcestershire sauce (if using) and the bay leaf. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 8
Once the roasted vegetables are ready, carefully transfer them from the baking sheet into the simmering stew. Stir gently to combine all the ingredients.
⏱️ 2 min
- 9
Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes. This allows the flavors to meld together and the stew to thicken further.
⏱️ 20 min
- 10
Remove and discard the bay leaf. Taste the stew and adjust the seasoning with additional salt and black pepper as needed.
⏱️ 1 min
- 11
Ladle the warm Roasted Root Vegetable Stew into bowls. Garnish each serving with fresh chopped parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Root Vegetable Stew
Ingredients
For the Roasted Vegetables
- 2 cups carrots, peeled and chopped into 1-inch pieces
- 1 cup parsnips, peeled and chopped into 1-inch pieces
- 1 1/2 pounds potatoes, peeled and chopped into 1-inch pieces (e.g., Yukon Gold or red potatoes)
- 1 pound sweet potatoes, peeled and chopped into 1-inch pieces
- 1 yellow onion, cut into 1-inch wedges
- 4 garlic, cloves, smashed
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Stew
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 garlic, cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 teaspoon Worcestershire sauce, optional
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the chopped carrots, parsnips, potatoes, sweet potatoes, onion wedges, and smashed garlic cloves. Drizzle with 3 tablespoons of olive oil, then sprinkle with dried rosemary, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and lightly browned, flipping them halfway through to ensure even cooking.
⏱️ 35 min•🌡️ 400 - 4
While the vegetables are roasting, begin preparing the stew base. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
⏱️ 7 min - 5
Add the minced garlic and tomato paste to the pot with the softened onion. Cook for 1 minute, stirring constantly, until the mixture is fragrant and the tomato paste has darkened slightly.
⏱️ 1 min - 6
Sprinkle the all-purpose flour over the onion and tomato paste mixture. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the stew.
⏱️ 2 min - 7
Gradually whisk in the vegetable broth, ensuring no lumps form. Add the Worcestershire sauce (if using) and the bay leaf. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 8
Once the roasted vegetables are ready, carefully transfer them from the baking sheet into the simmering stew. Stir gently to combine all the ingredients.
⏱️ 2 min - 9
Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes. This allows the flavors to meld together and the stew to thicken further.
⏱️ 20 min - 10
Remove and discard the bay leaf. Taste the stew and adjust the seasoning with additional salt and black pepper as needed.
⏱️ 1 min - 11
Ladle the warm Roasted Root Vegetable Stew into bowls. Garnish each serving with fresh chopped parsley before serving hot.
⏱️ 2 min