Roasted Root Vegetable Stew - Vegetarian Recipe tfa

Name: Roasted Root Vegetable Stew - Vegetarian Recipe tfay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One small - med orange beet; One small-med red beet; One parsnip - med-large; One large carrot; One med sweet potato; One med/large yukon gold potato; One small acorn squash; One large leek; 3 cloves garlic & olive oil; 2 stalks of celery; 1/4 c. (or small fresh herb pkg from produce dept - chopped); chopped pistachios; 3/4 c. Apple Cider; 2-3 c. vegetable stock

Servings: persons

One small - med orange beet
One small-med red beet
One parsnip - med-large
One large carrot
One med sweet potato
One med/large yukon gold potato
One small acorn squash
One large leek
3 cloves garlic & olive oil
2 stalks of celery
1/4 c. (or small fresh herb pkg from produce dept - chopped)
chopped pistachios
3/4 c. Apple Cider
2-3 c. vegetable stock

1
Preheat oven to 400 degrees
2
Prepare all vegetables except celery/leeks by peeling and cut into bite sized cubes
3
Toss vegetables with fresh rosemary and olive oil
4
Spread vegetables on large baking sheet and roast for 20-25 minutes
5
While vegetables are roasting, heat olive oil in soup pot and add chopped leeks, garlic and celery sautee until slightly tender
6
Add roasted vegetables to the pot and 3/4 c. apple cider (vegetables should be almost covered) add more or less apple cider accordingly simmer for 10 15 minutes.
7
Add vegetable stock and simmer for another 15-20 minutes or until all vegetables are tender (add more or less stock for preferred thickness
8
Ladel into bowls and sprinkle with chopped pistachios

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One small - med orange beet, One small-med red beet, One parsnip - med-large, One large carrot, and more.

Yes, Roasted Root Vegetable Stew - Vegetarian Recipe tfay falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Root Vegetable Stew - Vegetarian Recipe tfay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions