Roasted Root Vegetables Stew (Ham Optional)

It’s spring but still a little cold, here is one last stew for those that enjoy prep work as if it were a labor of love. This recipe involves roasting the root vegetables which creates a wonderful caramelized flavor. There is a lot of comfort and nutrition is this pot of stew. Enjoy!

Modified Recipe, www.simplyrecipes.com

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!

Servings: 10 | Prep Time: 30 minutes | Cook Time: 55-60 minutes | Ready in: 90 minutes

Ingredients

• 3 - 4 pounds of root vegetables: parsnips, carrots, rhutabagas, turnips cut into chunks
• 4 tsp minced garlic
• 6 T olive oil
• 1 tsp kosher salt
• 1/2 c chopped onion or leek
• 1 T tomato paste
• 1- 14 oz diced tomatoes and 1- 10oz can diced tomato with green chilies
• 1 - 10 oz frozen chopped spinach
• 1 tsp dried oregano
• black pepper to taste
• 1 quart vegetable broth
• 1 pound of ham, diced into chunks (optional)

Instructions

1. Roast the root vegetables:  Preheat oven to 450 ºF. into a large roasting pan, mix the vegetables, garlic, and 3T olive oil. Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.
2. Make the tomato base: While the vegetables are roasting, in a 4 to 5 quart Dutch oven, heat 3T olive oil over medium heat.  When the oil is hot, add the onions and saute until the edges just turn brown. Stir tin the tomato paste, and cook a minute longer.
3. Add the diced tomatoes to the pot and add the dried oregano, stir well.  Bring to a simmer, then lower the heat to the lowest setting. Cover the pot and let cook gently.
4. When the root vegetables are browned, remove from the oven. Add the spinach, ham and the  vegetable broth to the pot of tomatoes. Simmer until the spinach is wilted (about 5 minutes) and stir. Season with salt and pepper to taste.

Nutrition Facts Per Serving:  291 calories; 11g fat; 47g carbs; 5g protein