By Arielle Weg-Zager
I’ve been a vegetarian for 20 years, so it’s rare that I really crave something meaty. But a few years ago, one of my favorite fast-casual restaurants had a special of pot-roasted vegetables, and I instantly fell in love. The rich dark sauce coated all of the root veggies beautifully, and it had all of the essence of a tender, stewed pot roast without any of the meat. It was winter perfection in a bowl.
It wasn’t a flavor profile I had ever really craved (I hadn’t had a pot roast in a very long time), so it was definitely not something I ever considered making a plant-based version of. But it’s safe to say, I spent the next few years always thinking about those veggies and wondering if they’d ever hit the menu again.
Spoiler alert—they never returned. But I was determined to have pot-roasted vegetables again, so I’d have to figure out a way to make my own. So, one chilly night I stocked up on all of my favorite winter vegetables like celery, fingerling potatoes, parsnips, and mushrooms, and flavored them with pot roast adjacent ingredients. Think the umami flavors of soy sauce and tomato paste with bright apple cider vinegar and pops of garlic and a sprinkle of paprika. I added everything to a pot with some vegetable broth and let it roast in my oven until tender.
When I opened the pot, the finished product was even better than I remembered. All of the vegetables maintained their texture without getting mushy, but caramelized in the oven to a perfectly sweet and savory bite. It was packed with the flavors of a classic pot roast, but was all veggies, so it gave all the coziness I was craving from pot roast without weighing me down. I was surprised at how simple putting something like this together was. I had the preconceived notion that something with this much flavor would require a ton of work, but it really only needed some chopping, a quick sauté, and the oven does the rest.
The best part about this recipe (other than how easy and delicious it is) is the endless ways you can switch it up. I like to add some thyme and rosemary leaves to the pot while it roasts for that really quintessential cozy flavor. Serve it over whatever you’d like—I’ve done orzo pasta or couscous, but egg noodles, polenta, rice, or even some hearty bread would absolutely do the trick. It’s perfection on its own, but for a little extra protein, you can add a soft-boiled egg or a can of chickpeas to keep it vegetarian, light, and low maintenance.
Find the full recipe here: Pot Roasted Vegetables
Arielle Weg-Zager is the digital content editor of SavoryOnline and has been writing about food, nutrition, and health for over 8 years. She collects cookbooks and loves nothing more than cooking elaborate meals for her friends or exploring the local restaurant scene.
