One-Pot Roasted Root Vegetable Stew with Thyme

A comforting stew featuring tender roasted root vegetables simmered in a fragrant thyme-infused broth, perfect for chilly evenings.

Cuisine: General

Category: One Pot

Prep: 20 minutes. Cook: 50 minutes.

Serves 4.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 1 medium, peeled and diced into 1/2-inch cubes parsnip
• 1 medium, peeled and diced into 1/2-inch cubes sweet potato
• 1 large, diced onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large roasting pan, combine 2 medium carrots (peeled and diced into 1/2-inch cubes), 1 medium parsnip (peeled and diced into 1/2-inch cubes), 1 medium sweet potato (peeled and diced into 1/2-inch cubes), 1 large onion (diced), and 3 cloves garlic (minced) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; toss until evenly coated.
2. Step 2: Roast for 25 minutes, stirring once after 15 minutes, until vegetables are tender and golden brown at the edges.
3. Step 3: Transfer roasted vegetables to a large pot, then add 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf; bring to a gentle simmer over medium heat and cook uncovered for 15 minutes.
4. Step 4: Remove and discard the bay leaf, then stir in 1/4 cup fresh parsley until well distributed. Taste and adjust salt and pepper as needed.