Oven Roasted Veggie Stew


The fresh produce that I scored at last week’s farmer’s market was the inspiration for this tomato-based stew. We’re talking fresh turnips, sweet potatoes, broccoli and zucchini. I then raided the pantry and searched our refrigerator shelves to find the rest. And voila! a home-cooked meal that satisfied both Paige’s appetite and mine.

Serves 2 adults, 1 baby and even leaves enough for leftovers


  • 1 medium sweet potato
  • 1/2 medium butternut squash, peeled, cored and diced
  • 1 small zucchini, diced
  • 2 small white turnips, diced
  • 1 small head broccoli (cauliflower also makes an excellent choice), cut into florets
  • 4 tablespoons extra virgin olive oil, divided
  • 1 medium yellow onion, diced
  • 1 medium carrot, grated
  • 1 clove garlic, crushed
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon dried oregano
  • 8-10 fresh basil leaves, chopped
  • 1 28oz can of whole tomatoes (look for one that has a PBA-free liner and no added salt, like Eden Organic), chopped
  • 1 15oz can¬†cannellini beans, drained and rinsed (again, love Eden Organic)
  • Fresh cracked pepper to taste



  1. Preheat oven to 425 degrees. Wash and chop your veggies.
  2. In a large mixing bowl combine sweet potato, squash, turnips and broccoli. Toss with 2 tablespoons olive oil and fresh cracked pepper. Arrange mixture into a single layer on a baking sheet. Place in the oven and bake until veggies are tender — about 30 minutes — tossing once, half way through.
  3. While your veggies are roasting, fire up the stove top. In a large sauce pan, saute onions and shredded carrots in remaining 2 tablespoons of olive oil — about 8 minutes or until onions are soft and translucent. Add crushed garlic, thyme and oregano; saute for a minute more.
  4. Add the chopped tomatoes and about half of their liquid. Bring to a simmer and let the sauce thicken a bit.
  5. Add the beans, roasted veggies and fresh chopped basil. Heat everything through then serve.


While this stew is a meal in itself, Paige loves it with whole wheat pasta spirals. Actually so do I, and rather than adding salt to my own serving, I just garnish it with extra fresh basil and a healthy dose of parmesan cheese. This mighty stew is also super nutritious. We’re talking vitamin A, vitamin B-6, vitamin C, calcium, iron and magnesium — all essential nutrients for growing minds and bodies. It’s also high in dietary fiber and a great source of protein, especially when paired with wholegrain pasta.

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