This Roasted Root Vegetable Stew is a warm hug in a bowl! It’s packed with sweet potatoes, carrots, and parsnips, all roasted to bring out their yummy flavors.
Cozy nights call for a hearty stew like this. It’s easy to make and perfect for leftovers—just heat and enjoy! Plus, it makes your kitchen smell amazing! 🌟
Key Ingredients & Substitutions
Sweet Potatoes: These add a touch of sweetness and creaminess. If you don’t have them, butternut squash or regular potatoes work well too, though they’ll slightly change the flavor.
Parsnips: Parsnips bring a unique nutty sweetness. If you can’t find them, carrots are a good alternative, adding a similar texture but with less sweetness.
Kale or Spinach: Both greens add nutrients and color. If you have chard or even frozen spinach, feel free to substitute. Just remember to adjust cooking time, as frozen spinach cooks down faster.
Vegetable Broth: Homemade is best, but store-bought works perfectly. If you’re looking for low sodium options, many brands offer that. You can also use water in a pinch, just add more herbs for flavor!
How Do I Roast Vegetables for Maximum Flavor?
Roasting enhances the natural sweetness and flavors of vegetables. Here’s how to do it right:
- Preheat your oven ahead of time to ensure consistent cooking.
- Cut vegetables into uniform pieces for even roasting. Aim for 1-inch cubes.
- Don’t overcrowd the baking sheet. This allows the veggies to caramelize instead of steam.
- Use enough olive oil; it helps with browning. Just a light drizzle will do.
- Season well with salt, pepper, and herbs before roasting—I usually add extra herbs halfway through cooking for a boost.
Following these steps will make your stew not only tasty but also visually appealing! A warm bowl of roasted root vegetable stew awaits you!
Roasted Root Vegetable Stew
Ingredients You’ll Need:
For the Stew:
- 2 large sweet potatoes, peeled and cubed
- 2 large parsnips, peeled and cubed
- 3 medium carrots, peeled and sliced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 4 cups vegetable broth
- 1 cup kale or spinach, chopped
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- 1/4 tsp ground black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Optional: Crusty bread for serving
Time Needed:
This delicious stew will take about 15 minutes to prep, and then around 30-35 minutes to cook, making for a total of approximately 50 minutes. It’s a great way to whip up a healthy and hearty meal without much fuss!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will get it ready for roasting your delicious root vegetables!
2. Prepare the Vegetables:
Next, take your cubed sweet potatoes, parsnips, and sliced carrots and place them on a baking sheet. Drizzle 1 tablespoon of olive oil over them. Now, sprinkle half of your thyme, rosemary, smoked paprika, salt, and pepper. Toss them together until everything is coated evenly.
3. Roast the Vegetables:
Put the baking sheet in the preheated oven and roast for about 25-30 minutes. Remember to give them a stir halfway through to ensure they are cooking evenly. You want them to be tender and slightly caramelized.
4. Sauté the Onion and Garlic:
While your vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for about 5 minutes, until the onion is translucent and fragrant.
5. Add Tomatoes:
Stir in the drained diced tomatoes and let them cook for another 3 minutes, mixing occasionally.
6. Combine Everything:
Once your roasted veggies are ready, add them to the pot along with the onions and tomatoes.
7. Pour in the Broth:
Now, pour in the vegetable broth and add the remaining thyme and rosemary. Bring the mixture to a simmer, allowing it to cook for 15-20 minutes. This is when the flavors really come together!
8. Add Greens:
Finally, stir in your chopped kale or spinach and let it cook until wilted, which should take about 3-5 minutes.
9. Season and Serve:
Give your stew a taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley for a pop of color and flavor, and don’t forget that crusty bread on the side if you like!
Enjoy a comforting bowl of this hearty roasted root vegetable stew!
Can I Use Different Vegetables in This Stew?
Absolutely! Feel free to mix and match your favorite root vegetables. Good alternatives include turnips, beets, or even regular potatoes. Just ensure that the cooking times are similar for even cooking.
Is There a Way to Make This Stew Spicier?
Yes! If you prefer a bit of heat, you can add a pinch of red pepper flakes or a diced jalapeño when sautéing the onion and garlic. You can also serve it with a dash of hot sauce at the table.
Can I Make This Stew Vegan?
This stew is naturally vegan! Just make sure to use vegetable broth, and you’re all set. It’s a hearty and wholesome option for everyone!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of water or broth if it thickens up too much.
