Mountain Valley Vegetable Stew with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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 recipe, ready in about 60 minutes, pairs carrots, parsnips, red potatoes 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. 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.
5. Step 5: Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
6. Step 6: Add the roasted vegetables to the pot and simmer for another 10 minutes to blend flavors.
7. Step 7: Remove bay leaf, stir in 2 tbsp chopped fresh parsley, and serve warm.