Name: Roasted Vegetable Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 1/2 cups mixed mushrooms; 2 large onions; 3 large Brussels sprouts; 1 pound carrots; 1 pound sweet potatoes; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper

The aroma of roasted vegetables wafts through the air, enticing you to take a bite of this delectable dish. The sweetness of caramelized onions, the earthiness of mushrooms, and the slight bitterness of Brussels sprouts come together in perfect harmony, creating a symphony of flavors that will leave you wanting more.

This hearty fall-inspired recipe is perfect for a crisp evening, and it’s a nod to our previous recipe, Fall Harvest Stew, which highlights the beauty of seasonal ingredients.

Why This Recipe Works

It’s incredibly efficient to make, with minimal preparation and cooking time, perfect for a weeknight dinner.

It’s a masterclass in flavor pairing, where the depth of the mushrooms and the nuttiness of the Brussels sprouts create a rich and satisfying taste experience.

Key Ingredients

When it comes to selecting the right ingredients, it’s essential to focus on quality and freshness. Choose the best seasonal vegetables you can find, and opt for grass-fed beef or alternative protein sources for a leaner option.

Don’t be tempted to use pre-cut or pre-cooked ingredients, as this will compromise the texture and flavor of the dish. Take the time to prepare each component from scratch, and you’ll be rewarded with a genuine culinary experience.

Recipe Courtesy of Our Kitchen

Roasted Vegetable Stew

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 cups mixed mushrooms

2 large onions

3 large Brussels sprouts

1 pound carrots

1 pound sweet potatoes

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

Directions

Preheat the oven to 425°F (220°C). Peel and chop the sweet potatoes, carrots, and onions.

Toss the chopped vegetables with 1 tablespoon of olive oil, thyme, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20 minutes.

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until they release their liquid and start to brown.

Add the roasted vegetables to the skillet with the mushrooms and stir to combine. Season with additional salt and pepper to taste.

Serve the stew hot, garnished with fresh herbs if desired.

Storage & Reheating

To store leftovers, let the stew cool completely before transferring it to an airtight container in the refrigerator. Reheat the stew in the oven or on the stovetop before serving. Serve with some crusty bread for a hearty and satisfying meal.