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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
