Mountain Man’s Roasted Root Vegetable Stew

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A hearty and comforting stew packed with roasted root vegetables and aromatic herbs, perfect for warming up after an outdoor adventure. This soup recipe (vegetarian), ready in about 60 minutes, pairs carrots, parsnips, and potatoes for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 carrots, peeled and diced into 1-inch pieces
• 2 medium parsnips, peeled and diced into 1-inch pieces
• 2 medium potatoes, peeled and diced into 1-inch pieces
• 1 large onion, chopped
• 3 garlic cloves, minced
• 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 fresh parsley, chopped for garnish

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Bring the stew to a gentle simmer, cover, and cook for 20 minutes to meld flavors and thicken slightly.
5. Step 5: Taste and adjust seasoning if needed, then serve garnished with 2 tbsp fresh chopped parsley for a fresh herbal note.