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Roasted Root Vegetable Stew with Tomatoes and Kale

Roasted Root Vegetable Stew with Tomatoes and Kale
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This Roasted Root Vegetable Stew with Tomatoes and Kale is a comforting, nutritious, and hearty dish that combines caramelized roasted root vegetables with a rich tomato base and vibrant kale. Perfect for cozy evenings, it offers a wholesome blend of vitamins, fiber, and antioxidants with a beautiful balance of savory, sweet, and fresh flavors in one satisfying pot.

Ingredients

Scale

Root Vegetables

  • 3 carrots, chopped
  • 3 parsnips, chopped
  • 2 medium sweet potatoes, chopped

Other Vegetables

  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chopped kale leaves
  • 1 (14 oz) can diced tomatoes (or fresh equivalent)

Liquids and Oils

  • 3 tablespoons olive oil, divided
  • 4 cups vegetable broth

Herbs and Spices

  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • Salt, to taste
  • Pepper, to taste
  • Optional: pinch of chili flakes or smoked paprika

Instructions

  1. Roast the Root Vegetables: Chop your carrots, parsnips, and sweet potatoes into uniform pieces to ensure even roasting. Toss them with 2 tablespoons of olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast at 425°F (220°C) for 25-30 minutes until beautifully caramelized and tender.
  2. Sauté Aromatics: While the root vegetables are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onions and minced garlic, cooking gently until soft and fragrant to build the stew’s essential flavor base.
  3. Combine Ingredients: Add the roasted root vegetables to the pot along with the diced tomatoes, vegetable broth, fresh thyme, and bay leaves. Bring everything to a gentle simmer and allow the flavors to meld together, cooking for about 20-25 minutes.
  4. Add Kale and Finish Cooking: Stir in the chopped kale leaves during the last 5 minutes of simmering, allowing them to wilt while maintaining their vibrant color and nutrients.
  5. Season and Serve: Adjust seasoning with salt, pepper, and optionally a pinch of chili flakes or smoked paprika to taste. Serve hot and enjoy the layered flavors and comforting textures.

Notes

  • Cut root vegetables evenly for consistent roasting and texture.
  • Roast at high heat (425°F/220°C) to caramelize the veggies and deepen sweetness.
  • Simmer stew gently to keep vegetables tender without breaking down too much.
  • Add fresh thyme or parsley at the end for a bright herbal finish.
  • Don’t skip the kale; its slight bitterness balances sweetness and adds essential vitamins.

Nutrition

Keywords: roasted root vegetable stew, kale stew, vegan stew, gluten free stew, tomato and kale stew, comforting vegetable stew, healthy winter stew

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