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Roasted Root Vegetable Stew - Vegetarian

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Roasted Root Vegetable Stew - Vegetarian
4-6 servings Medium
Total: Active:
PREVIOUS: Spring Chicken 'n Vegetable Stew with Cheese... NEXT: Slow Cooker Root Vegetable Stew

Ingredients (14)

  • One small - med orange beet
  • One small-med red beet
  • One parsnip - med-large
  • One large carrot
  • One med sweet potato
  • One med/large yukon gold potato
  • One small acorn squash
  • One large leek
  • 3 cloves garlic & olive oil
  • 2 stalks of celery
  • 1/4 c. (or small fresh herb pkg from produce dept - chopped)
  • chopped pistachios
  • 3/4 c. Apple Cider
  • 2-3 c. vegetable stock

A terrific and healthy way to enjoy the bounties of winter. A unique flavor that makes you come back for more!


  1. 1Preheat oven to 400 degrees
  2. 2Prepare all vegetables except celery/leeks by peeling and cut into bite sized cubes
  3. 3Toss vegetables with fresh rosemary and olive oil
  4. 4Spread vegetables on large baking sheet and roast for 20-25 minutes
  5. 5While vegetables are roasting, heat olive oil in soup pot and add chopped leeks, garlic and celery – sautee until slightly tender
  6. 6Add roasted vegetables to the pot and 3/4 c. apple cider (vegetables should be almost covered) add more or less apple cider accordingly – simmer for 10 – 15 minutes.
  7. 7Add vegetable stock and simmer for another 15-20 minutes or until all vegetables are tender (add more or less stock for preferred thickness
  8. 8Ladel into bowls and sprinkle with chopped pistachios
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