Mom's Vegetable Stew


Any recipe that requires an entire sheet pan worth of vegetables and receives the hubby's approval is like one of those mystical chaos emeralds from Sonic the Hedgehog. (Yes, I just made a dated video game reference, just enjoy reminiscing about Sega Genesis for a second ...) For those of you who may not remember back that far, I'm just saying that dishes like this one are rare ;-). So empty out your fridge's produce drawers, put on some tunes and get chopping. After all your veggies are prepped,  this light, flavorful and super healthy meal comes together very easily.


Mom's Vegetable Stew
Author: Sarah Rae
  • 2 tbsp fat of your choice (butter, coconut oil, bacon grease, etc)
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • 1-2 potatoes, peeled and diced into 1-in cubes
  • 1-2 sweet potatoes, peeled and diced into 1-in cubes
  • 2-4 carrots, peeled and diced
  • 2 cups vegetable broth
  • 2 tablespoons maple syrup
  • 3 tablespoons tomato paste
  • 1 teaspoon dried dill
  • salt and freshly ground black pepper, to taste
  • 1/2 broccoli, sliced into 2-inch pieces
  • 1/2 head cauliflower, broken into florets
  • 1/4 head cabbage, roughly chopped
  1. Heat the butter/oil/fat in a large pot and saute the onions and garlic over medium-high heat until the onions begin to get translucent.
  2. Lower the heat and add the potatoes, sweet potatoes and carrots and saute until barely tender.
  3. Add the vegetable broth, stir in the maple syrup, tomato paste and dill and season with salt and pepper to taste.
  4. Cover the pot and simmer for 10 minutes then add the broccoli, cauliflower and cabbage.
  5. Simmer for 15-20 minutes more or until the vegetables are tender but not mushy.

adapted from The Old Farmer's Almanac, Recipes for Every Season

Vegetable Stew Ingredients