Diverse Harvest Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A colorful, nutrient-packed vegetable stew celebrating America's growing ethnic diversity, featuring roasted root vegetables and aromatic herbs. This mediterranean-inspired vegetarian ready in about 55 minutes pairs sweet potatoes, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes
• 3 large carrots
• 2 medium parsnips
• 3 cups chopped kale
• 2 cups chicken broth
• 4 cloves garlic
• 1 tbsp fresh rosemary
• 3 tbsp olive oil
• 1/2 cup diced red onion
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice sweet potatoes, carrots, and parsnips into 3/4-inch cubes. Toss with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized — flip halfway through.
2. Step 2: While vegetables roast, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add diced red onion and sauté for 5 minutes until translucent. Stir in minced garlic and rosemary, cooking for 1 minute until fragrant.
3. Step 3: Add roasted vegetables, chicken broth, and chopped kale to the pot. Bring to a gentle simmer and cook uncovered for 10 minutes until kale wilts. Stir in lemon zest and adjust salt and pepper to taste.