Roasted Root Vegetable Stew Hearty and Flavorful Dish

Ingredients

• 2 large carrots, diced
• 1 large parsnip, diced
• 1 medium sweet potato, cubed
• 1 medium potato, cubed
• 1 large red onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• to taste salt and pepper
• 2 tablespoons olive oil
• for garnish fresh parsley

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the diced carrots, parsnip, sweet potato, potato, red onion, and minced garlic.
3. Drizzle with olive oil and sprinkle with thyme, smoked paprika, ground cumin, salt, and pepper. Toss everything together until the vegetables are well coated.
4. Spread the vegetable mixture onto a large baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.
5. In a large pot, bring the vegetable broth to a simmer over medium heat.
6. Once the roasted vegetables are ready, carefully transfer them to the pot with the simmering broth. Stir well to combine.
7. Let the stew simmer for an additional 10-15 minutes to allow the flavors to meld.
8. Taste and adjust seasoning with more salt and pepper as needed.
9. Serve hot, garnished with fresh parsley.