Mountain Valley Vegetable Stew with Roasted Root Vegetables
A hearty vegetarian stew featuring roasted Colorado root vegetables simmered in an herbed tomato broth, perfect for reconnecting with nature’s bounty. This american-inspired vegetarian (vegetarian) ready in about 60 minutes pairs medium, quartered red potatoes, olive oil, divided salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 3 medium, quartered red potatoes
- 4 tbsp olive oil
- 2 tsp, divided salt
- 1 tsp, divided black pepper
- 1 large, diced yellow onion
- 4 cloves, minced garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tsp, chopped fresh thyme
- 1 bay leaf
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 peeled and chunked carrots, 2 peeled parsnips cut into chunks, and 3 quartered red potatoes with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 30 minutes until tender and caramelized.
- Step 2: While vegetables roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent.
- Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juice and 4 cups vegetable broth. Stir in 2 tsp chopped fresh thyme, 1 bay leaf, and 1 tsp salt plus 1/2 tsp black pepper.
- Step 5: Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Step 6: Add the roasted vegetables to the pot and simmer for another 10 minutes to blend flavors.
- Step 7: Remove bay leaf, stir in 2 tbsp chopped fresh parsley, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mountain Valley Vegetable Stew with Roasted Root Vegetables 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 Valley Vegetable Stew with Roasted Root Vegetables?
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 olive oil from drying out.
Can I substitute ingredients in Mountain Valley Vegetable Stew with Roasted Root Vegetables?
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 Valley Vegetable Stew with Roasted Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Valley Vegetable Stew with Roasted Root Vegetables 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.
