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Roasted Root Vegetable Stew with Tomatoes and Kale

Roasted Root Vegetable Stew with Tomatoes and Kale
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Warm up with a hearty Roasted Root Vegetable Stew with Tomatoes and Kale, combining the natural sweetness of roasted root vegetables, tangy tomatoes, and nutrient-rich kale for a comforting and nourishing vegetarian stew perfect for cooler weather.

Ingredients

Scale

Root Vegetables

  • 3 large carrots, peeled and chopped
  • 3 parsnips, peeled and chopped
  • 4 red potatoes, chopped

Tomatoes and Greens

  • 2 cups cherry or plum tomatoes, chopped (or 1 can diced tomatoes)
  • 4 cups fresh kale, chopped

Aromatics and Broth

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth

Seasonings and Oils

  • 3 tablespoons olive oil (divided)
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare and Roast the Root Vegetables: Wash, peel, and chop carrots, parsnips, and potatoes into evenly sized pieces. Toss them with 2 tablespoons olive oil, salt, pepper, thyme, and rosemary on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, turning halfway, until tender and lightly caramelized.
  2. Sauté Aromatics: While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes, to build the stew’s savory base.
  3. Add Tomatoes and Broth: Pour in the chopped fresh tomatoes (or canned diced tomatoes) and vegetable broth. Bring to a simmer and cook for 10 minutes to allow flavors to meld and tomatoes to break down slightly.
  4. Combine Roasted Veggies and Kale: Add the roasted root vegetables and chopped kale to the pot. Stir well and cook for another 5-7 minutes until the kale wilts but stays bright green.
  5. Season to Taste and Serve: Adjust seasoning with salt, pepper, and additional herbs if desired. Serve the stew warm with crusty bread or over grains like quinoa or brown rice for a complete meal.

Notes

  • Cut root vegetables into similar sizes for even roasting and caramelization.
  • Sauté aromatics gently to avoid burning and deepen the stew’s flavor.
  • Add kale near the end to maintain its vibrant color and texture.
  • Use fresh herbs when possible for enhanced aroma and taste.
  • Let the stew simmer gently to blend flavors fully.
  • For spice, add smoked paprika or red pepper flakes.
  • Add cooked chickpeas or lentils for extra protein.
  • Substitute kale with spinach, Swiss chard, or collard greens as preferred.

Nutrition

Keywords: roasted root vegetable stew, vegetarian stew, kale stew, tomato stew, healthy stew, vegan stew, gluten free stew, fall recipes, winter recipes

Find it online: https://lillysplate.com/roasted-root-vegetable-stew-with-tomatoes-and-kale/