Uploaded October 2011 | Updated September 2026, 3 weeks ago
Sweet Roasted Root Vegetables and some surprising spices make this stew into a dish that even you meat eaters out there will enjoy!
For more free healthy recipes, cooking tips and tutorials go to favediets.com
NGREDIENTS - Makes 4 Servings
Squash - 1 Pound (peeled, deseeded and diced)
Parsnips - 1 (peeled and diced)
Carrots - 2 (peeled and diced)
Garlic - 3 Cloves (minced)
Tomatoes - 1 Can (drained)
Chicken Broth - 2 Cups
Onion - 2 Medium
Chick Peas - 1 Can (drained)
Cayenne Pepper - 1/4 TSP
Cinnamon - 1/4 TSP
Truvia - 1 Packet
Salt - to taste
Cilantro - 1/4 Cup (chopped)
Sweet Paprika - 1/2 TSP
Cumin - 2 TSP
RECIPE
Start out by peeling your vegetables making sure to deseed the Squash.
Dice up your vegetables into bite size pieces.
Spray down a baking sheet with Olive Oil spray. Toss in your
Carrots, Parsnips and Squash and spray down tih Olive Oil.
Pop your vegetables into a 400 degree oven for about 20 minutes.
In a dry pan heat up your Coriander, Cumin and Paprika. This will help bring
out the flavors and oils of the seasoning. Once the seasoning has toasted
up a bit transfer it out of the pan and set aside.
Spray the pan down with Olive Oil and add in your diced Onions and also your Garlic.
Once the Onions start to carmelize add in your roasted vegetables, your can of drained Tomatoes,
Chicken Broth and the rest of your seasoning minus the Cilantro.
Once your stew has come to a boil reduce the heat, add a packet of Truvia and allow to simmer covered for about 10 minutes.
Then you can toss in your Cilantro and allow your stew to simmer uncovered for about another 10 minutes
Serve and enjoy!
For More Healthy and Delicious Recipes visit my blogspot! rockybarragan.blogspot.com
Where to find me:
facebook.com/rockybarragan
twitter.com/#!/rockybarragan
*Cooking Videos uploaded every Monday and Wednesday.
*Grocery Hauls uploaded on Thursday.
*Follow Me Around Vlogs from Los Angeles, California uploaded on Friday.
Sweet Roasted Root Vegetables and some surprising spices make this stew into a dish that even you meat eaters out there will enjoy!
For more free healthy recipes, cooking tips and tutorials go to favediets.com
NGREDIENTS - Makes 4 Servings
Squash - 1 Pound (peeled, deseeded and diced)
Parsnips - 1 (peeled and diced)
Carrots - 2 (peeled and diced)
Garlic - 3 Cloves (minced)
Tomatoes - 1 Can (drained)
Chicken Broth - 2 Cups
Onion - 2 Medium
Chick Peas - 1 Can (drained)
Cayenne Pepper - 1/4 TSP
Cinnamon - 1/4 TSP
Truvia - 1 Packet
Salt - to taste
Cilantro - 1/4 Cup (chopped)
Sweet Paprika - 1/2 TSP
Cumin - 2 TSP
RECIPE
Start out by peeling your vegetables making sure to deseed the Squash.
Dice up your vegetables into bite size pieces.
Spray down a baking sheet with Olive Oil spray. Toss in your
Carrots, Parsnips and Squash and spray down tih Olive Oil.
Pop your vegetables into a 400 degree oven for about 20 minutes.
In a dry pan heat up your Coriander, Cumin and Paprika. This will help bring
out the flavors and oils of the seasoning. Once the seasoning has toasted
up a bit transfer it out of the pan and set aside.
Spray the pan down with Olive Oil and add in your diced Onions and also your Garlic.
Once the Onions start to carmelize add in your roasted vegetables, your can of drained Tomatoes,
Chicken Broth and the rest of your seasoning minus the Cilantro.
Once your stew has come to a boil reduce the heat, add a packet of Truvia and allow to simmer covered for about 10 minutes.
Then you can toss in your Cilantro and allow your stew to simmer uncovered for about another 10 minutes
Serve and enjoy!
For More Healthy and Delicious Recipes visit my blogspot! rockybarragan.blogspot.com
Where to find me:
facebook.com/rockybarragan
twitter.com/#!/rockybarragan
*Cooking Videos uploaded every Monday and Wednesday.
*Grocery Hauls uploaded on Thursday.
*Follow Me Around Vlogs from Los Angeles, California uploaded on Friday.
