Spicy Root Vegetable Stew

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A hearty, smoky stew with roasted carrots, parsnips, and potatoes, infused with cumin, paprika, and a hint of cinnamon for a warm, globally inspired flavor profile. This slow-cooker recipe, ready in about 625 minutes, pairs carrots, parsnips, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 2 lbs, peeled and diced carrots
• 1 lb, diced parsnips
• 2 lbs, diced potatoes
• 1 large, diced onion
• 3 cloves, minced garlic
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 6 cups vegetable broth
• 1/2 tsp thyme

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a slow cooker over medium-high heat. Add 1 diced onion and 3 minced garlic cloves, sauté for 5 minutes until golden and fragrant.
2. Step 2: Stir in 1 tsp cumin, 1 tsp paprika, 1/2 tsp cinnamon, and 1/2 tsp thyme. Cook for 1 minute until the spices are toasted and aromatic.
3. Step 3: Add 2 lbs carrots, 1 lb parsnips, 2 lbs potatoes, and 6 cups vegetable broth. Stir to combine. Cover and cook on low for 6-8 hours, or until the vegetables are tender and the broth has absorbed some of the spices.
4. Step 4: Serve hot, garnished with fresh parsley or a sprinkle of smoked paprika.