Mountain Man’s Roasted Root Vegetable Stew
A hearty and comforting stew packed with roasted root vegetables and aromatic herbs, perfect for warming up after an outdoor adventure. This general-inspired soups (vegetarian) ready in about 60 minutes pairs large, chopped onion, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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
- 3 large, peeled and diced into 1-inch pieces carrots
- 2 medium, peeled and diced into 1-inch pieces parsnips
- 2 medium, peeled and diced into 1-inch pieces potatoes
- 1 large, chopped onion
- 3 cloves, minced garlic cloves
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 large diced carrots, 2 medium diced parsnips, and 2 medium diced potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until golden and tender.
- Step 2: Meanwhile, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and 3 minced garlic cloves, sautéing for 5 minutes until fragrant and translucent.
- Step 3: Add roasted vegetables to the pot along with 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp dried rosemary, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Bring the stew to a gentle simmer, cover, and cook for 20 minutes to meld flavors and thicken slightly.
- Step 5: Taste and adjust seasoning if needed, then serve garnished with 2 tbsp fresh chopped parsley for a fresh herbal note.
Frequently asked questions
How long does Mountain Man’s Roasted Root Vegetable Stew take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mountain Man’s Roasted Root Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, chopped onion from drying out.
Can I substitute ingredients in Mountain Man’s Roasted Root Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mountain Man’s Roasted Root Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mountain Man’s Roasted Root Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
