Nutrient-Rich Root Vegetable Roasted Stew

This nutrient-packed stew is a hearty and delicious way to get your daily dose of vegetables. The root vegetables are roasted until tender and browned, and then simmered in a flavorful broth. The result is a stew that is both satisfying and good for you.

The history of root vegetables dates back to ancient times. They were a staple food for many cultures around the world, and they continue to be an important part of our diet today. Root vegetables are a good source of vitamins, minerals, and fiber, and they are also low in calories. This stew is a great way to enjoy the many benefits of root vegetables.

Prep time: 20 | Cook time: 35 | Serves: 4

Ingredients

• 1 pound carrots, peeled and chopped
• 1 pound parsnips, peeled and chopped
• 1 pound turnips, peeled and chopped
• 1 pound sweet potatoes, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Toss vegetables with olive oil, thyme, salt, and pepper.
3. Spread vegetables on a large baking sheet and roast for 30-35 minutes, or until tender and browned.
4. Enjoy!
5. Store leftovers in an airtight container in the refrigerator for up to 3 days.
6. Reheat in the oven or microwave until warmed through.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• Simmering the vegetables in broth helps to extract their nutrients and create a flavorful broth.
• The addition of herbs and spices adds depth and complexity to the flavor of the stew.