This Roasted Root Vegetable Stew is a healthy, easy and delicious way to clean out your fridge of odd bits and ends that need using up! Simply dice and season your veggies then pop in the oven, to transform your basic blend of root vegetables into tender and caramelised pieces. While the veggies roast, the tomato sauce comes together quickly and effortlessly on the stove top, ready to welcome the roasted veggies once you’re all set! | Gluten Free + Vegan + Paleo Friendly (just ditch the beans!)
Can I interest you in a big ol’ pot of healthy, hearty goodness to keep you warm and full this winter? While Roasted Root Vegetables are already delicious on their own – this recipe takes them to a new level! It’s chock full of root veggies that have been seasoned and roasted until caramelised and delicious then mixed in with classic tomato sauce.
✔️ simple ingredients –> big flavours
✔️ easy to prepare
✔️ filling & delicious
How to Make this Roasted Root Vegetable Stew
This dish comes together fairly quickly and easily. The process can be broken down into three main stages:
- Chop and roast the veggies – Ideally you want to chop up your vegetable pieces into roughly equal sizes so that they cook evenly. Make sure you coat your veggies well in spice and oil before cooking.
- Prepare the tomato sauce – While the veggies roast, prepare the sauce in a big pot. The sauce comes together fairly quickly which is great because it gives you time to let it simmer and briefly stew while the vegetables roast. You should have plenty of time to make it while the veggies roast.
- Bring it all together – Once the veggies and sauce and been completed all you need to do is marry the two components together in your pot. Mix it all up, coat everything in sauce and spice and that is it!
A Note About the Veggies:
Feel free to deviate from my chosen vegetables here. I used a combination of potatoes, carrots and parsnips because that’s what I had in. Celeriac root, sweet potatoes, turnips, radishes and beets would all be lovely here.
Keep in mind that your stew will vary in flavour depending on what vegetables you use so make sure it’s something you like!
Additions and Substitutions
- Cheese (dairy free if needed): You can’t go wrong with a bit of grated parmesan sprinkled over at the end. Since this stew has a Mediterranean feel I also think feta, mozzarella or even a bit of ricotta mixed in would all make great additions.
- Hot Sauce: This recipe already includes chili flakes, but additional hot sauce at the end would certainly add a fiery punch that would only elevate this dish for spice lovers.
- Fresh Herbs: I stuck with dried herbs to keep this Roasted Root Vegetable Stew simple and approachable, but feel free to reach for your fresh herbs to spruce up your pot at the end. Thyme, basil, oregano and parsley all work well here.
- Kale –> Spinach (or other leafy greens): I love adding kale to soups and stews because it keeps in structure well, but feel free to stir in spinach or other leafy greens your might have in instead.
- Butter Beans –> Chickpeas, Cannelini or Skip Altogether: Beans make this already hearty stew even heartier. Swap out the butter beans recommended in the recipe for another white bean or legume if you wish. If you’d prefer to make this paleo, or beans don’t agree with you go ahead and just make this sans beans!
If you try this out please let me know what you think. I also LOVE hearing what substitutions and alteration you made to make this your own!
Don’t forget to #asaucykitchen on instagram if you try this Roasted Root Vegetable Stew! We love seeing what you make! You can also post your pictures to my facebook page!
- 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
- Preheat the oven to 425°F/220°C.
- 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.
- 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.
- Add the garlic, tomato paste and red chili flakes to the onion mixture and cook another minute.
- 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.
- Add the kale and beans to the tomatoes and let cook about 5 minutes until the kale is softened and the beans warmed through.
- Tip the roasted veggies into pot along with the oregano and stir into the tomatoes, coated everything well in sauce.
- Taste and season with salt and pepper as needed and enjoy.
- TIP: Try to cut your vegetables into equal sized pieces so they cook evenly.
- Make this paleo: just omit the beans - even without the addition of beans this stew is hearty and filling!