What a delicious way to eat your vegetables. Serve this nutrient-rich stew over whole wheat couscous or wide egg noodles and if you like top with crumbled feta.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients:
- 4 each carrots and parsnips, sliced diagonally 1/2-inch thick
- 4 cloves garlic, quartered
- 1 sweet potato, cut into 1-inch chunks
- 1 onion, cut into wedges
- 1 tbsp olive oil
- 1 tsp dried rosemary, crushed
- 1/4 tsp each salt and pepper
- 2 cups vegetable broth
- 1/4 cup tomato paste
- 2 tomatoes, chopped
- 1 can black beans, drained and rinsed
- 1/3 cup chopped fresh flat-leaf parsley
- 1 tbsp balsamic vinegar
- 1 tsp green pepper hot sauce (or to taste)
Preparation Instructions:
In a large bowl, combine carrots, parsnips, garlic, sweet potato and onion; toss with oil, rosemary, salt and pepper. Spread on large nonstick baking sheet; roast in 220 degree oven for 25 minutes or until vegetables are just tender stirring halfway through.
Meanwhile, in large saucepan, whisk vegetable broth with tomato paste; bring to boil. Reduce heat; stir in roasted vegetables, tomatoes and beans; simmer, stirring occasionally, for 5 minutes or until vegetables are completely tender. Stir in parsley, vinegar and hot sauce.