![- 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 For this stew, I love using fresh vegetables. Carrots add sweetness, while parsnips bring a nutty flavor. Sweet potatoes offer creaminess, and regular potatoes add heartiness. The red onion gives the dish a slight bite, and garlic adds depth to the taste. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and pepper to taste Seasonings are key to enhancing the flavors in the stew. Thyme pairs well with root veggies. Smoked paprika gives a warm, smoky note. Cumin adds earthiness. Salt and pepper are essential for balancing flavors. - 4 cups vegetable broth - 2 tablespoons olive oil - Fresh parsley for garnish Using vegetable broth makes this dish rich and comforting. Olive oil helps to roast the veggies and keep them tender. Fresh parsley on top adds a burst of color and freshness. You can find the Full Recipe for precise measurements and steps. First, preheat your oven to 425°F (220°C). This step is key for perfect roasting. Next, gather your fresh vegetables. You will need: - 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 Place these chopped vegetables into a large mixing bowl. Now, it’s time to bring out the flavors! Drizzle the vegetables with 2 tablespoons of olive oil. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, and salt and pepper to taste. Toss everything together until each piece is well coated. Spread the vegetable mix onto a large baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes. Stir halfway through to ensure even cooking. The veggies should be tender and slightly caramelized. While the vegetables roast, bring 4 cups of vegetable broth to a simmer in a large pot over medium heat. Once your roasted vegetables are ready, carefully transfer them into the pot with the broth. Stir well to combine. Let the stew simmer for 10-15 minutes. This time allows the flavors to meld beautifully. Taste and adjust seasoning if needed. Serve hot, and don’t forget to garnish with fresh parsley for a pop of color. You can find the Full Recipe for more details. To choose the best vegetables, look for bright colors and firm textures. Fresh vegetables taste better. For roasting, cut your veggies into even pieces. This helps them cook at the same rate. Adjust roasting time based on the size of the cuts. Smaller pieces cook faster, about 20-25 minutes, while larger ones may take longer. Check for tenderness with a fork. You want them soft but not mushy. For serving sizes, aim for about one and a half cups per person. This dish is filling and packed with flavors. Pair the stew with crusty bread or a fresh salad for a complete meal. A sprinkle of fresh parsley adds color and a hint of freshness. Root vegetables are full of vitamins and minerals. Carrots boost your eyesight, while sweet potatoes offer fiber and potassium. Eating a plant-based stew like this one supports heart health and helps with digestion. It’s a great way to enjoy a healthy meal while savoring rich flavors. For the full recipe, check out the details above and get cooking! {{image_2}} You can boost your stew by adding proteins. Beans or lentils work well. They add texture and make the dish more filling. Simply stir in a cup of cooked beans or lentils when you mix in the roasted vegetables. If you prefer meat, chicken or sausage can be great choices. Use cooked, shredded chicken or diced sausage. Add these right after the vegetables to heat through. This addition makes the stew heartier and satisfying. Don’t be afraid to play with flavors! Adding different herbs and spices can change the taste. Try rosemary or oregano for a fresh twist. You can even add a pinch of cinnamon for warmth. If you like heat, sprinkle in some chili flakes or fresh chopped chili. This spice can give your stew a nice kick. Start with a small amount and taste as you go. You can always add more if you want it spicier. You can serve your stew in different ways. If you want a soupier dish, add more broth. This makes it lighter and great for warm days. If you prefer a thicker stew, let it simmer longer. This allows the flavors to concentrate. Garnishing can also change the look of your dish. A sprinkle of fresh parsley adds color and freshness. You can also use a dollop of yogurt or sour cream for creaminess. For the full recipe, check out the detailed instructions above! To store leftover stew, let it cool first. Place it in an airtight container. This keeps it fresh and safe. Use glass or plastic containers with tight lids. They work best for storing food. Label the container with the date. This way, you know when it was made. To freeze the stew, use freezer-safe containers or bags. Leave some space at the top, as the stew will expand. Make sure to seal the bags tightly to prevent freezer burn. When you want to eat it, take it out and thaw it in the fridge overnight. For reheating, warm it on the stove over low heat. Stir it often to avoid sticking. In the fridge, the stew lasts about 4 to 5 days. If you freeze it, it can last up to 3 months. Check for signs of spoilage, like off smells or mold. If it looks or smells bad, throw it away. Keeping track of your leftovers helps you enjoy the stew at its best! To make this stew vegan, you need to replace the vegetable broth. Use a homemade vegetable broth or a store-bought vegan option. The other ingredients are already plant-based. If you have any butter or cream in your recipe, just leave them out. This stew stays tasty without them! Yes, you can use frozen vegetables. They save time and are easy to use. However, frozen veggies can change the stew's texture. They may not roast well like fresh ones. If you choose frozen, add them to the pot later. This way, they won’t get too mushy. No problem! You can swap out vegetables. If you're missing sweet potatoes, use regular potatoes. Parsnips can be replaced with turnips or even carrots. For spices, if you lack smoked paprika, regular paprika works, too. Be creative and use what you have! Thickening the stew is easy! You can mash some of the cooked vegetables. This adds creaminess without extra ingredients. Another method is to add a cornstarch slurry. Mix cornstarch with a bit of cold water first. Then stir it into the stew until it thickens. It’s simple and effective! For the full recipe, check out the [Full Recipe]. This blog post covered how to make a tasty roasted root vegetable stew. You learned about fresh vegetables, seasonings, and how to combine them into a delicious dish. We shared tips for perfect flavors and options for storage and serving. Experiment with proteins and seasonings to make the stew your own. Remember, this meal is not just tasty but packed with nutrition. Enjoy your cooking, and don’t be afraid to try new things!](https://pagosarecipes.com/wp-content/uploads/2025/05/ab1beede-0dbb-43de-847e-7a5630b6b293-250x250.webp)
Roasted Root Vegetable Stew
Warm up with this Hearty Roasted Root Vegetable Stew that’s packed with flavor and nutrition! Using simple ingredients like carrots, parsnips, sweet potatoes, and garlic, this cozy recipe is perfect for chilly days. Just roast your veggies, simmer them in broth, and enjoy a delicious meal in under an hour. Click to discover the full recipe and learn how to make this comforting stew that will nourish your soul!