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Roasted Root Vegetable Stew with Tomatoes and Kale

Roasted Root Vegetable Stew with Tomatoes and Kale
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A hearty and nourishing Roasted Root Vegetable Stew with Tomatoes and Kale that combines caramelized roasted root vegetables, bright tomatoes, and vibrant kale for a comforting, nutritious one-pot meal perfect for chilly evenings or anytime you crave wholesome comfort food.

Ingredients

Scale

Root Vegetables

  • 3 carrots, peeled and chopped
  • 3 parsnips, peeled and chopped
  • 2 sweet potatoes, peeled and chopped

Fresh Tomatoes

  • 1 can (14 oz) whole peeled tomatoes (or 4 fresh ripe tomatoes, chopped)

Greens

  • 4 cups kale, stems removed and roughly chopped

Aromatics

  • 1 large onion, diced
  • 3 cloves garlic, minced

Liquids & Oils

  • 3 tablespoons olive oil
  • 4 cups vegetable broth

Herbs & Spices

  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare and Roast the Root Vegetables: Preheat your oven to 425°F (220°C). Peel and chop the carrots, parsnips, and sweet potatoes into uniform chunks. Toss the vegetables with 2 tablespoons of olive oil, salt, pepper, and thyme. Spread them evenly on a baking sheet and roast for 25-30 minutes, turning once halfway, until tender and caramelized at the edges.
  2. Sauté Aromatics: While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Build the Stew Base: Add the roasted vegetables to the pot along with canned tomatoes with their juice and vegetable broth. Stir to combine. Sprinkle in rosemary and additional thyme. Let the stew simmer on low heat for 15-20 minutes to meld the flavors.
  4. Add the Kale: Remove tough stems from kale and roughly chop the leaves. Stir the kale into the stew and cook for another 5-10 minutes until the kale softens but still retains texture and vibrant green color.
  5. Final Seasoning and Serve: Taste the stew and adjust salt, pepper, or herbs as needed. Serve hot, optionally garnished with fresh herbs or a dollop of plant-based yogurt for a creamy contrast.

Notes

  • Cut root vegetables uniformly for even roasting and caramelization.
  • Roasting vegetables first intensifies their natural sweetness and depth of flavor.
  • Whenever possible, use fresh thyme and rosemary for brighter flavor.
  • Add vegetable broth gradually during simmering to control thickness and flavor intensity.
  • Add kale near the end of cooking to preserve its vibrant color and nutrients.

Nutrition

Keywords: roasted root vegetable stew, kale stew, tomato stew, vegan comfort food, gluten-free stew, healthy stew, one-pot meal, seasonal vegetables

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