Stewed Root Vegetable Medley with Sumac

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting vegetable stew that transforms seasonal root vegetables into a deeply flavorful dish with bright sumac accents. This Middle Eastern-inspired comfort-food recipe, ready in about 45 minutes, pairs carrots, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 medium carrots
• 1 large potatoes
• 1 medium onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1.5 cups vegetable broth
• 1 tsp sumac
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Dice 2 medium carrots and 1 large potato into 1/2-inch cubes. Finely chop 1 medium onion and mince 3 garlic cloves. Heat 2 tbsp olive oil in a heavy pot over medium heat until shimmering.
2. Step 2: Add the chopped onion and garlic, sautéing for 5 minutes until golden and fragrant, stirring occasionally to prevent burning.
3. Step 3: Add the diced carrots and potatoes, stirring to coat in oil. Pour in 1.5 cups vegetable broth, bring to a simmer, and cover. Cook for 20 minutes until vegetables are tender when pierced with a fork.
4. Step 4: Remove from heat, stir in 1 tsp sumac and 2 tbsp chopped fresh parsley. Taste and adjust seasoning with salt if needed.