Slow-Cooked Root Vegetable Medley
Tender carrots, parsnips, and turnips simmered in herb-infused broth until caramelized. This french-inspired vegetarian (vegetarian) ready in about 60 minutes pairs olive oil, chopped onion, peeled and sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 tbsp olive oil
- 1, chopped onion
- 3, peeled and sliced carrots
- 2, peeled and sliced parsnips
- 1, peeled and diced turnip
- 1 cup vegetable broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook for 5 minutes until softened.
- Step 2: Add 3 sliced carrots, 2 sliced parsnips, and 1 diced turnip to the pot, stirring to coat with oil. Cook for 5 minutes, stirring occasionally.
- Step 3: Pour in 1 cup vegetable broth, add 1 tsp dried rosemary, 1 tsp dried thyme, and season with salt and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 40 minutes until vegetables are tender.
- Step 4: Uncover and cook for 5 more minutes to thicken sauce slightly. Stir in 1/4 cup chopped fresh parsley and adjust seasoning.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Root Vegetable Medley 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 Slow-Cooked Root Vegetable Medley?
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 Slow-Cooked Root Vegetable Medley?
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 Slow-Cooked Root Vegetable Medley 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 Slow-Cooked Root Vegetable Medley 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
