Ingredients
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2 tbsp olive oil
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4 medium carrots, peeled and cut into 2-inch chunks
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4 medium parsnips, peeled and cut into 2-inch chunks
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2 stalks celery, sliced 1/2-inch thick
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1 (1.5 lb) bag fingerling potatoes, halved lengthwise
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1 (8 oz) pkg whole baby bella mushrooms
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6 cloves garlic, smashed
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3 tbsp all-purpose flour
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2 tbsp tomato paste
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1 tbsp low-sodium soy sauce
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1 tbsp apple cider vinegar
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1 tsp paprika
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1 1/2 cups low-sodium vegetable broth
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Chopped fresh parsley, to garnish
Steps
1
Preheat oven to 375°F. In a large Dutch oven or heavy-bottomed pot, heat the oil on medium-high. Add the carrots, parsnips, celery, potatoes, and mushrooms. Season with salt and pepper. Cook 8–10 min., until slightly tender, stirring occasionally.
2
Stir in the garlic, flour, tomato paste, soy sauce, vinegar, and paprika. Cook 1–2 min., until fragrant, stirring constantly. Add the broth and bring to a simmer. Cover and transfer pot to oven. Roast 35–40 min., until vegetables are tender. For last 10 min. of cooking, remove lid (and give the vegetables a quick stir). Serve pot roasted vegetables over egg noodles, polenta, or rice. Garnish with the parsley.
