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Hearty Roasted Root Vegetable Stew

Jessica T. Brown
This hearty roasted root vegetable stew combines caramelized vegetables with a rich tomato base, kale, and beans for a fiber-rich, protein-packed meal.
Quick to prepare, adaptable, and deeply comforting—perfect for everyday cooking or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 5

Equipment

  • 1 large baking dish (9x13 inch)
  • 1 Sharp Knife
  • 1 large pot (at least 5-quart)
  • 1 wooden spoon or spatula
  • 1 measuring cup set
  • 1 set of measuring spoons
  • 1 cutting board

Ingredients
  

For the Roasted Vegetables:

  • 2 –3 pounds root vegetables potatoes, carrots, parsnips, beets, or turnips, peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper

For the Stew Base:

  • 1 tablespoon olive oil
  • 2 medium red onions diced
  • 4 large garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 teaspoon red chili flakes
  • 2 cans 15 oz / 400 g each crushed or chopped tomatoes (fire-roasted if available)
  • 1 can 15 oz / 400 g butter beans, drained and rinsed
  • 2 cups kale chopped into bite-sized pieces
  • 2 tablespoons nutritional yeast or grated parmesan
  • 1 teaspoon salt
  • 2 teaspoons dried oregano

Instructions
 

  • Preheat and Prepare: Begin by setting your oven to 425°F (220°C) so it’s ready when you need it.
    While the oven warms up, wash, peel, and chop your root vegetables—such as carrots, potatoes, parsnips, or beets—into evenly sized 1-inch cubes.
    Keeping the pieces uniform ensures they cook at the same pace and come out tender all the way through.
  • Season the Vegetables: Transfer the diced vegetables to a large roasting dish or baking sheet.
    Drizzle them with olive oil, then sprinkle with salt, black pepper, and a touch of cayenne for gentle heat.
    Using clean hands or a spatula, toss everything thoroughly until the veggies are evenly coated with oil and seasonings.
  • Roast to Perfection: Place the dish in the center of the oven and roast for 30–35 minutes.
    Midway through cooking, give the vegetables a quick stir to encourage even browning.
    By the end, the edges should be crisp and lightly caramelized, while the centers remain soft and fork-tender.
  • Build the Flavor Base: While the vegetables roast, warm a tablespoon of olive oil in a large pot over medium heat.
    Add diced red onions and cook for 5–7 minutes, stirring occasionally, until they become translucent and slightly golden.
    This step builds the stew’s sweet and savory foundation.
  • Enrich with Tomato Goodness: Stir in minced garlic, tomato paste, and chili flakes, cooking for one more minute to release their aroma.
    Pour in crushed tomatoes along with nutritional yeast (or parmesan, if not vegan).
    Let the mixture simmer gently for 15 minutes, allowing the flavors to meld into a rich, fragrant sauce.
  • Add Greens and Protein: Fold in chopped kale and rinsed butter beans, cooking for another 5 minutes. The kale will soften while the beans absorb the tomato flavors, creating a hearty, nutrient-packed stew that’s both satisfying and wholesome.
  • Combine and Serve : Finally, tip the roasted vegetables into the pot and sprinkle in dried oregano.
    Stir well so every piece is coated in sauce.
    Taste and adjust seasoning with more salt and pepper if needed. Serve hot as a complete meal on its own, or pair with crusty bread for extra comfort.

Notes

  • Cut vegetables into equal-sized cubes to ensure even roasting and prevent undercooked pieces.
  • Fire-roasted tomatoes add extra smoky depth but regular canned tomatoes work well.
  • For a paleo version, simply omit the beans without losing heartiness.
  • Nutritional yeast keeps the dish vegan-friendly while adding a cheesy, savory note.
  • Leftovers taste even better the next day as the flavors deepen.