Roasted Root Vegetable Stew
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.4 out of 5 stars
(51)
Ingredients
5 servings
- 2 to 3 pounds root vegetables (use a combination of potatoes, carrots, parsnips, beets, turnips, etc) peeled and diced into even 1 inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 2 medium red onions, diced
- 4 large cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon red chili flakes
- 2 15 oz/400 g cans crushed or chopped tomatoes (fire-roasted if you can get it)
- 1 15 oz/400 g can butter beans, drained and rinsed
- 2 cups kale, chopped into bite sized pieces
- 2 tablespoons nutritional yeast or grated parmesan
- 1 teaspoon salt
- 2 teaspoons dried oregano
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Preparation
Step 1
Preheat the oven to 425°F/220°C.
Step 2
Add vegetables to a large baking dish or casserole pan. Drizzle olive oil over and sprinkle the salt, pepper and cayenne over the top and mix everything together until the veggies are well coated in both oil and spice. Place in the middle of the oven and roast for 30-35 minutes until the edges are crispy and veg is fork tender.
Step 3
Warm 1 tablespoon olive oil in a large pot over a medium heat. Add the onion and cook, stirring every so often for 5-7 minutes to soften the onion.
Step 4
Add the garlic, tomato paste and red chili flakes to the onion mixture and cook another minute.
Step 5
Stir in the canned tomatoes and nutritional yeast/ or parmesan. Bring the mixture to a simmer and let cook while the vegetables are roasting or for at least 15 minutes.
Step 6
Add the kale and beans to the tomatoes and let cook about 5 minutes until the kale is softened and the beans warmed through.
Step 7
Tip the roasted veggies into pot along with the oregano and stir into the tomatoes, coated everything well in sauce.
Step 8
Taste and season with salt and pepper as needed and enjoy.
Step 9
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